Recipe

A classic Italian dish.

Serves: 2 people   |   Prep time: 10 minutes   |   Cooking time: 10 minutes

Italian   |   Main   |   Vegetarian

  

Ingredients

• 200g Linguine
• 30g Unsalted Butter
• 1 tbsp Olive Oil
• 300g Chestnut Mushrooms, sliced
• 2 Cloves Garlic, diced
• ¼ tsp Cracked Black Pepper
• 150ml White Wine
• 20g Thyme, stalks removed
• ½ Vegetable Stock Cube, dissolved in 125ml boiling water
• 185ml Double Cream
• 50g Grana Padano
• 15g Pine Nuts

  

Method

1. Cook the pasta as per the instructions on the packet, then drain well reserving 1 tsp of the pasta water in a small ramekin.
2. Take a large frying pan and toast the pine nuts for a couple of minutes on a very high heat until they are a lovely golden colour, then set aside.
3. Melt the butter and oil in a large skillet pan, add the mushrooms and black pepper. Sauté on a high heat for a few minutes. Add the garlic, turn the mushrooms and sauté for a few more minutes until the edges are dark brown and the flesh looks juicy.
4. Add the wine and allow the alcohol to burn off for a minute or two. Pour in the stock and 40g of Grana Padano, half of the thyme and the cream.
5. Transfer the pasta and water into the sauce and toss for a minute until the sauce coats the pasta. Garnish with thyme, pine nuts and Grana Padano.