Linguine with garlic mushrooms and sage
A simple midweek dinner from Olive Magazine tonight, using some of the sage from my garden that looks like it's seen better days. Be sure to sprinkle on lots of parmesan and black pepper .
Ingredients
Serves 2
linguine 150g
butter 25g
chestnut mushrooms 250g, sliced
garlic 1 clove, crushed
chilli flakes a good pinch
sage a handful of leaves, chopped
lemon ½, juiced
parmesan or grano padano (or veggie alternative) 50g, finely grated
Method
Cook the linguine. Heat the butter in a frying pan, add the mushrooms and fry until really soft and golden and any liquid has reduced to almost nothing.Add the garlic and chilli and cook for 2-3 minutes, then stir in the sage and cook for another minute. Season really well.
Drain the pasta but keep a teacupful of the cooking water. Add the linguine to the mushroom pan with the lemon juice, parmesan and enough pasta water to make a light sauce. Toss everything together until the pasta is coated then serve.
butter 25g
chestnut mushrooms 250g, sliced
garlic 1 clove, crushed
chilli flakes a good pinch
sage a handful of leaves, chopped
lemon ½, juiced
parmesan or grano padano (or veggie alternative) 50g, finely grated
Method
Cook the linguine. Heat the butter in a frying pan, add the mushrooms and fry until really soft and golden and any liquid has reduced to almost nothing.Add the garlic and chilli and cook for 2-3 minutes, then stir in the sage and cook for another minute. Season really well.
Drain the pasta but keep a teacupful of the cooking water. Add the linguine to the mushroom pan with the lemon juice, parmesan and enough pasta water to make a light sauce. Toss everything together until the pasta is coated then serve.
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