Creamy Mushroom, Walnut and Parmesan Linguini

Creamy Mushroom, Walnut and Parmesan Linguini

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Looking for a new recipe to add to your meal planner? Here is a quick and easy vegetarian meal with a great, crunchy texture!

  • Recipe serves4
  • Preparation time10 minutes
  • Cooking time30 minutes

Ingredients

  • 45 ml Walnuts, lightly toasted and chopped
  • 1 sachet KNORR Chicken and Mushroom Pan Dry Cook-in-Sauce
  • 250 g Linguini pasta, boiled and drained
  • 250 ml Cream
  • 15 ml Margarine
  • 250 g Button mushrooms, sliced
  • 250 ml Milk
  • 15 ml Olive oil
  • 1 Clove crushed garlic
  • Parmesan cheese
  • 15 ml Robertsons Italian Herbs

Method

  • Melt the margarine in a large frying pan with the olive oil and fry the mushrooms until soft.
  • Add the garlic and fry for 2 minutes then pour in the cream and milk.
  • Stir in the contents of the sachet of KNORR Chicken and Mushroom Pan Dry Cook-in-Sauce and allow to simmer for 10 minutes stirring occasionally until the sauce has thickened.
  • Stir in the Italian herbs and walnuts then toss with the cooked pasta.
  • Divide the meal between four pasta bowls then using a vegetable peeler create shavings of Parmesan cheese and use these to garnish each bowl.
  • Serve topped with freshly cracked black pepper.
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