This linguine with garlic mushrooms and sage is quick and easy, vegetarian, and under 500 calories
Ingreadient
- 150g linguine
- 25g butter
- 250g chestnut mushrooms, sliced
- 1 clove garlic, crushed
- a good pinch chilli flakes
- a handful of leaves sage, chopped
- ½ lemon, juiced
- 50g parmesan or grana padano, finely grated
Direction
- Cook the linguine. Heat the butter in a frying pan, add the mushrooms and fry until really soft and golden and any liquid has reduced to almost nothing.Add the garlic and chilli and cook for 2-3 minutes, then stir in the sage and cook for another minute. Season really well.
- Drain the pasta but keep a teacupful of the cooking water. Add the linguine to the mushroom pan with the lemon juice, parmesan and enough pasta water to make a light sauce. Toss everything together until the pasta is coated then serve.
