Vegetarian mains
Linguine with mushrooms, white wine and thyme
This is a delightfully light and simple weeknight pasta that's good for bringing out the taste of the mushrooms. You could add a whirl of cream or crème fraîche at the end for something richer. Eat with sautéed greens or a salad.
Cook's notes
If you are not vegetarian this recipe could be served with cooked chicken breasts, just reduce the quantities of the pasta slightly. We've used Parmesan in this recipe but if you are vegetarian you can use an alternative. Good vegetarian Parmesan can be difficult to get hold of; vegetarian Pecorino is often tastier.
Ingredients
- 250g linguine
- 2 tbsp olive oil
- 200g mushrooms, cleaned and chopped into quarters
- 2 garlic cloves, crushed
- handful fresh thyme leaves
- 100ml white wine
- 50g butter
- handful flat leaf parsley, chopped
- 50g Parmesan, grated
- salt and pepper
Method
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Step 1
In a pan of boiling water add the linguine and cook until al dente according to the instructions on the pack. Whilst the linguine is cooking, in another pan heat the oil over a medium heat.
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Step 2
Add the mushrooms, garlic and thyme and toss for about 1-2 minutes. Add the wine and salt to taste. Cover with a lid and simmer the mushrooms for about 5-7 minutes.
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Step 3
When the pasta is cooked, drain and return it to the pan. Toss the linguine in the butter and parsley then add the mushroom mixture and stir through.
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Step 4
Serve in bowls, sprinkled with the Parmesan. A green salad or some steamed green vegetables would be a good accompaniment.
