MUSHROOM LINGUINE

INGREDIENTS

1/2 pack of linguine

1 tbsp olive oil

1 red onion

3 garlic cloves

250g chestnut mushrooms, sliced

1 tsp butter

2 tbsp balsamic vinegar

1/4 tsp black pepper

1/2 tsp salt

1/2 tsp onion granules

1/2 tsp smoked paprika

1/2 TSP DRIED PARSLEY

1/4-1/2 tsp chilli flakes

1 tub of double cream (or plant-based alternative e.g Elmlea)

1/2 bunch of fresh basil, roughly chopped

METHOD

Fill saucepan with water and bring to boil. Add tanglaitelle pasta and cook according to instructions.

Add olive oil to frying pan and heat on medium. Add red onion and cook until softened. Add garlic and cook for a further 2 mins, until aromatic. Add mushrooms and cook for 5-10 mins.

Once mushrooms are cooked, add butter to deglazed pan. Add balsamic vinegar, black pepper, salt, onion granules, smoked paprika chilli flakes, sugar. Stir until all mushrooms are covered with seasonings. Add cream, stir and cook for 5 mins on low.

Add cooked tagliatelle to mushroom sauce and gently toss until all pasta is coated. Add fresh basil and toss again.

Serve immediately and enjoy!