zoom Mushroom linguine with green chilli verde
  • Print A4 A5
  • Save to your scrapbook
    • Close

    Save to your scrapbook

    Mushroom linguine with green chilli verde

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory
      Close

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note
      Close

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Mushroom linguine with green chilli verde

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

    Serves: 2

    Ingredients

    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
     

    Method

    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.

     

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    5 stars

    Glossary