This will comfortably serve four portions and if you want to cut out the cream aspect, it makes for a healthy option. If you would like any other vegetarian recipes, then leave me a comment in the box as I do have quite a few in my tried and tested collection.
300g (10oz) dried linguine
2 tablespoons of good-quality olive oil, plus extra to drizzle
400g (14oz) mixed mushrooms, sliced (I use button, chestnut and field mushrooms usually)
2 garlic cloves, finely grated
3 tablespoons of double cream (you can leave this out if you wish)
A few twists of freshly ground black pepper
1/2 teaspoon of Sea salt
A large handful rocket
grated Parmesan, to serve (use vegetarian cheese for strict veggies)
Cook the pasta according to the pack instructions. While it’s cooking, heat a large frying pan and add the oil. When very hot, add the mushrooms with plenty of seasoning, and cook over a high heat, tossing frequently until they are browned. Turn down the heat slightly, and add the garlic and the cream.
When the pasta is cooked, drain and add to the frying pan with the rocket. Toss everything together, then divide between 4 bowls and top with the Parmesan, an extra drizzle of oil and a grinding of black pepper.