Mushroom linguine with green chilli verde

  • Preparation time: 10 minutes
  • Cooking time: 12 minutes
  • Total time: 22 minutes 25 minutes

Serves: 2


10g Cooks’ Ingredients Wild Mushrooms
200g essential Waitrose Linguine
1 clove garlic, finely chopped
1 fresh green chilli, deseeded and finely chopped
40g essential Waitrose Pitted Green Olives, chopped
25g pack flat leaf parsley, chopped
Finely grated zest of 1 lemon, plus 2 tsp juice
4 tsp olive oil
250g chestnut mushrooms, sliced


1. Soak the dried mushrooms in 3 tbsp boiling water. Meanwhile, bring a saucepan of water to the boil and cook the linguine for 10 minutes until tender. Combine the garlic, chilli, olives, most of the parsley, lemon juice and 2 tsp of the olive oil in a small bowl.

2. Heat the remaining oil in a frying pan and fry the chestnut mushrooms for 5 minutes until golden. Drain and chop the dried mushrooms, reserving the liquid. Add both to the pan and cook for 1 minute.

3. Drain the pasta, return to the saucepan and add the chilli verde and mushrooms. Heat through for 1 minute and pile onto serving plates. Sprinkle with the remaining parsley and lemon zest and serve.