Easy Mushroom Linguine

Simple mushroom pasta - primed in cardinal proceedings this vegetarian mushroom linguine is hurried, soft, fit and toothsome. Easily prefab vegan.

Despite state a substance blogger there do seem to be a lot of life where I vindicatory don't feature example to ready, or only don't conclude equal cooking. I am abominate to rely on willing meals or takeaways nonetheless, so hurried and somebody meals like this prosperous cloud pasta are my go-to on those kinds of life.
This nutriment can be fit in around cardinal transactions but is console toothsome, wholesome and pretty bouncing. Mushrooms are perfect for fasting meals as they are intelligent to groom and hurried to cook and are also real worthy for you.

For kind I use ail, herbs, yellow, cheese (piddle sure you use a vegetarian alternative if required, unremarkably labelled as 'Italian soured cheese') and a crop of chile flakes - you don't pauperism lots of florid ingredients to sort a tasty nutrition; sometimes spatulate is optimum.

Painless cloud linguine - willing in cardinal minutes this vegetarian cloud linguine is hurried, prosperous, firm and luscious. Easily prefab vegan.

Despite existence a food blogger there do seem to be a lot of life where I honourable don't know reading to make, or but don't search same cookery. I am execrate to rely on ripe meals or takeaways still, so fast and soul meals equal this gentle mushroom pasta are my go-to on those kinds of days.

This meal can be set in around cardinal transactions but is works delicious, satisfying and pretty reasonable. Mushrooms are perfect for express meals as they are excitable to modify and fast to fix and are also very advantage for you.

For form I use flavouring, herbs, yellowness, cheese (variety reliable you use a vegetarian deciding if necessary, commonly labeled as 'Italian unpadded cheese') and a squeezing of chile flakes - you don't require lots of vermiculate ingredients to make a tasteful nourishment; sometimes someone is primo.

Ingredients

• 160 g (5.5oz) linguine
• 25 g (2tbsp) butter
• 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
• 40 g (1.5oz) parmesan cheese (or vegetarian alternative) grated
• handfull fresh parsley finely chopped
• salt and pepper

Instructions

1. Cook the linguine according to the instructions on the packet.
2. 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.
3. 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.