Mushroom Linguine

A quick, garlicky pasta of finely chopped mushrooms cooked down with parsley, oil and a little cream into a savoury, almost-ragu coating.

Ingredients

• 250g linguine
• 250g chestnut mushrooms, finely chopped
• 3 tablespoons olive oil
• 2 garlic cloves, finely chopped

Small bunch of parsley, chopped

• 2 tablespoons double cream or creme fraiche
• Squeeze of lemon juice
• Grated Parmesan, to serve
• Salt and black pepper

Directions

1. Cook the linguine in well-salted boiling water until al dente, reserving a little cooking water.
2. Meanwhile, heat the oil in a wide pan and cook the garlic gently for a minute until fragrant.
3. Add the finely chopped mushrooms and a pinch of salt and cook over a fairly high heat until they have released their liquid and turned golden and soft.
4. Stir in most of the parsley, the cream and a squeeze of lemon, loosening with a little pasta water.
5. Toss the drained linguine through the mushroom sauce until well coated.
6. Serve with the remaining parsley, plenty of Parmesan and black pepper.

Notes

Adapted from Nigella Lawson’s mushroom pasta (Kitchen / nigella.com).