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Ingredients
- linguine 150g
- butter 25g
- chestnut mushrooms 250g, sliced
- garlic 1 clove, crushed
- chilli flakes a good pinch
- sage a handful of leaves, choppe
- lemon ½, juiced
- parmesan or grana padano 50g, finely grated
Method
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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.
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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.
Nutritional Information
- Kcals 447
- Fat 20.2g
- Saturates 11.8g
- Carbs 42.6g
- Fibre 1.9g
- Protein 22.7g
- Salt 0.7g
