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
- Cook the pasta per the directions on the packet.
- Meanwhile, heat the butter in an exceedingly frypan. Add the mushrooms till soft and golden and any liquid has most gaseous. Add the garlic, thyme leaves and chile flakes and cook for a few additional minutes. Season well.
- Drain the pasta, reserving a containerful of the cookery water. Add the pasta to the mushrooms in conjunction with the juice, Parmesan and parsley. Toss everything along and add enough of the reserved cookery water to make a lightweight sauce. Season to style and serve.
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