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Mushroom linguine with green chilli verde

Mushroom linguine with green chilli verde

By Jason Lim
10’ Prep time
12’ Cook time
22’ Total time
502 Calories
2 Serving

Summary

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.
Jason Lim 0 Followers

Step by Step

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Step 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.
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Step 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.
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Step 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.

Ingredient

  • Lemon
    Lemon
    1
  • Flat leaf parsley
    Flat leaf parsley
    25 grams
  • Essential pitted green olives
    Essential pitted green olives
    40 grams
  • Garlic clove
    Garlic clove
    1
  • Olive oil
    Olive oil
    4 tsp
  • Chestnut mushrooms
    Chestnut mushrooms
    250 grams
  • Cooks' ingredients wild mushrooms
    Cooks' ingredients wild mushrooms
    10 grams
  • Essential waitrose linguine
    Essential waitrose linguine
    200 grams
  • Fresh green chilli
    Fresh green chilli
    1

Nutrition Facts

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