Linguine with peas, shiitake mushrooms and sage with mixed sauteed vegetables

  • Preparation Time15 mins
  • Cooking Time15 mins
  • Serves4
  • DifficultyEasy
28g dried porcini mushrooms
450g linguine
4 tsps olive oil, divided
2 leeks, chopped
150g sliced shiitake mushrooms
2 tbsps chopped fresh sage leaves or 1 tsp dried
150g frozen green peas
240ml reduced-sodium vegetable stock
4 tbsps chopped fresh parsley leaves
Salt and freshly ground black pepper
110g Asiago or Romano cheese
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.

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