Twirl your fork around this 30-minute vegetarian pasta.
Ingredients
- 375g linguine
- 3/4 cup walnuts, roughly chopped
- 1 tablespoon extra virgin olive oil
- 20g butter
- 1 small brown onion, chopped
- 375g large portobello mushrooms, quartered
- 200g cup mushrooms, sliced
- 2 garlic cloves, thinly sliced
- 1/3 cup dry white wine
- 1/3 cup sour cream
- 2 teaspoons fresh thyme leaves
- 1 tablespoon chopped fresh chives
- Shaved parmesan (or vegetarian hard cheese), to serve
- Fresh thyme leaves, to serve
- Chives, to serve
Method
- Step 1Cook pasta in a large saucepan of boiling salted water, following packet directions, until tender. Drain well, reserving 1/3 cup cooking liquid.
- Step 2Meanwhile, place walnuts in a large, deep frying pan over medium-high heat. Cook for 1 to 2 minutes or until toasted. Transfer to a bowl.
- Step 3Return pan to heat, adding oil and butter. Add onion. Cook, stirring, for 3 minutes. Add mushrooms. Cook for 4 to 5 minutes or until just starting to soften. Add garlic. Cook for 1 minute. Add wine. Simmer for 1 minute.
- Step 4Add pasta, sour cream, reserved cooking liquid, thyme, chives and walnuts to pan. Season with salt and pepper. Toss well to combine. Sprinkle with parmesan (or vegetarian hard cheese), and extra thyme and chives. Serve immediately.
- Low carb
- Low sodium
- Vegetarian
Nutrition
2906 kj
Energy
33.6g
Fat Total
10.6g
Saturated Fat
8.8g
Fibre
21.8g
Protein
37mg
Cholesterol
200mg
Sodium
68.5g
Carbs (total)
All nutrition values are per serve
Notes
Add 2/3 cup frozen peas and 80g baby spinach to pasta in step 4. Toss until peas are cooked through and spinach is wilted.
- Author: Kim Coverdale
- Image credit: Guy Bailey & Andrew Young
- Publication: Super Food Ideas
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