Linguine with peas, shiitake mushrooms and sage with mixed sauteed vegetables
This mouth-watering recipe is ready in just 30 minutes and the ingredients detailed below can serve up to 4 people.
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Lunch Recipes
Ingredients
Method
1) Soak porcini mushrooms in 240ml hot water for 15 minutes. Drain, reserve soaking liquid and set aside.
2) Cook linguine according to package directions. Drain and set aside.
3) Heat 2 teaspoons of the oil in a large skillet over medium heat. Add leeks and cook 2 minutes. Add drained porcini mushrooms and shiitake mushrooms and cook for 3-5 minutes, until soft. Add sage and stir to coat. Add peas, stock and reserved porcini soaking liquid (strain liquid through a kitchen towel to remove debris) and bring to a simmer. Simmer 5 minutes. Add mixture to linguine, add parsley and toss to combine. Season, to taste, with salt and black pepper. Transfer to a serving platter and, using a vegetable peeler, shave Asiago cheese over top.
2) Cook linguine according to package directions. Drain and set aside.
3) Heat 2 teaspoons of the oil in a large skillet over medium heat. Add leeks and cook 2 minutes. Add drained porcini mushrooms and shiitake mushrooms and cook for 3-5 minutes, until soft. Add sage and stir to coat. Add peas, stock and reserved porcini soaking liquid (strain liquid through a kitchen towel to remove debris) and bring to a simmer. Simmer 5 minutes. Add mixture to linguine, add parsley and toss to combine. Season, to taste, with salt and black pepper. Transfer to a serving platter and, using a vegetable peeler, shave Asiago cheese over top.
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