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Mushroom, thyme and walnut linguine
Mushroom, thyme and walnut linguine
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Indulge in a quick and delicious vegetarian pasta dish.
Ingredients:
  • 375g linguine
  • 86.25 gm walnuts, roughly chopped
  • 18.20 gm extra virgin olive oil
  • 20g butter
  • 1 small brown onion, chopped
  • 375g large portobello mushrooms, quartered
  • 200g cup mushrooms, sliced
  • 2 garlic cloves, thinly sliced
  • 82.50 gm dry white wine
  • 77.55 gm sour cream
  • 2 tsp fresh thyme leaves
  • 20.00 ml chopped fresh chives
  • Shaved parmesan (or vegetarian hard cheese), to serve
  • Fresh thyme leaves, to serve
  • Chives, to serve
Instructions:
  • Boil pasta in a generous amount of salted water according to package instructions, until al dente. Drain and save 1/3 cup of cooking water.
  • Toast walnuts in a large, deep frying pan over medium-high heat for 1 to 2 minutes until fragrant, then transfer to a bowl.
  • Place the pan back on the heat and generously add oil and butter. Toss in the onions and sauté for 3 minutes. Introduce the mushrooms and continue cooking for 4 to 5 minutes until they begin to soften. Stir in the garlic and cook for an additional minute. Pour in the wine and simmer for 1 minute.
  • Combine pasta, sour cream, reserved cooking liquid, thyme, chives, and walnuts in a pan. Season with salt and pepper, then toss to mix well. Finish with a sprinkle of parmesan, additional thyme, and chives. Serve promptly.

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