These Easy mushroom linguine are ready in fifteen minutes this vegetarian mushroom linguine is quick, easy, healthy and delicious. Easily made vegan.
This meal can be ready in about fifteen minutes but is still delicious, satisfying and pretty healthy. Mushrooms are perfect for fast meals as they are quick to prepare and quick to cook and are also very good for you.
For flavour I use garlic, herbs, lemon, parmesan (make sure you use a vegetarian alternative if needed, usually labeled as ‘Italian hard cheese’) and a pinch of chilli flakes – you don’t need lots of fancy ingredients to make a tasty meal; sometimes simple is best.
The linguine is delicious as it is but if you want to make it a little more indulgent then you can use a splash of cream in place of the pasta cooking water to form a creamy sauce.
160 g (5.5oz) linguine
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
25 g (2tbsp) butter
40 g (1.5oz) parmesan cheese (or vegetarian alternative) grated
handfull fresh parsley finely chopped
salt and pepper
Cook the linguine according to the instructions on the packet.
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.
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.