Mushroom linguine with green chilli verde

Mushroom linguine with green chilli verde

This pasta includes a mix of wild mushrooms giving an earthy, intense to the dish with is cut by the zest of the lemon. Makes the perfect, filling meal for 2.

4 out of 5 stars(1) Rate this recipe
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  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook12 mins
  • Total time22 mins

Ingredients

  • 10g Cooks' Ingredients Wild Mushrooms
  • 200g essential Waitrose Linguine
  • 1 garlic clove, finely chopped
  • 1 fresh green chilli, deseeded and finely chopped
  • 40g Essential Pitted Green Olives, chopped
  • 25g pack flat leaf parsley, chopped
  • 1 Lemon, finely grated zest, plus 2 tsp of 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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,112kJ/ 502kcals

Fat

13.2g

Saturated Fat

1.9g

Carbohydrates

74g

Sugars

5.9g

Fibre

8.3g

Protein

16.9g

Salt

0.8g

Rating details

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Overall rating (4/5)

4 out of 5 stars1 rating