Easy Mushroom Linguine

Simple mushroom linguine – prepared in fifteen minutes this veggie lover mushroom linguine is snappy, simple, sound and delightful. Effectively made veggie lover.

In spite of being a nourishment blogger there do appear to be a ton of days where I simply don't have room schedule-wise to cook, or essentially don't have a craving for cooking. I am disinclined to depend on prepared suppers or takeaways in any case, so snappy and basic dinners like this simple mushroom linguine are my go-to on those sorts of days.

This dinner can be prepared in around fifteen minutes yet is as yet scrumptious, fulfilling and quite sound. Mushrooms are ideal for quick dinners as they rush to get ready and brisk to cook and are additionally exceptionally bravo.

For flavor I use garlic, herbs, lemon, parmesan (ensure you utilize a vegan elective if necessary, normally marked as 'Italian hard cheddar') and a spot of stew chips – you needn't bother with loads of extravagant fixings to make a delicious feast; now and again basic is ideal.

The linguine is scrumptious all things considered however in the event that you need to make it somewhat more liberal, at that point you can utilize a sprinkle of cream instead of the pasta cooking water to frame a rich sauce.

Ingredients :

• 160 g (5.5oz) linguine
• 25 g (2tbsp) butter
• 250 g (9oz) chestnut mushrooms sliced
• 4 cloves garlic peeled and crushed
• 4 sprigs fresh thyme leaves only
• pinch chilli flakes
• juice of 1/2 lemon
• 40 g (1.5oz) parmesan cheese (or vegetarian alternative) grated
• handfull fresh parsley finely chopped
• salt and pepper

Instructions :

1. Cook the linguine according to the instructions on the packet.
2. Meanwhile, heat the butter in a frying pan. Add the mushrooms until soft and golden and any liquid has almost all evaporated. Add the garlic, thyme leaves and chilli flakes and cook for a couple more minutes. Season well.
3. Drain the linguine, reserving a cupful of the cooking water. Add the linguine to the mushrooms along with the lemon juice, parmesan and parsley. Toss everything together and add enough of the reserved cooking water to form a light sauce. Season to taste and serve.

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