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Try this recipe for linguine with garlic mushrooms and sage, then check out our mushroom pasta using pappardelle.

  • 150g linguine
  • 25g butter
  • 250g chestnut mushrooms
    sliced
  • 1 clove garlic
    crushed
  • a good pinch chilli flakes
  • a handful of leaves sage
    chopped
  • ½ lemon
    juiced
  • 50g parmesan or grana padano
    finely grated

Nutrition: per serving

  • kcal447
  • fat20.2g
  • saturates11.8g
  • carbs42.6g
  • fibre1.9g
  • protein22.7g
  • salt0.7g

Method

  • step 1

    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.

  • step 2

    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.

Authors

Janine Ratcliffe Portrait
Janine RatcliffeFood director
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