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#WFD – Creamy Mushroom, Walnut and Parmesan Linguini
Serve topped with freshly cracked black pepper
POLOKWANE – Most people get linguini and spaghetti confused because they are similar in shape, however, linguini has a slightly wider, flatter noodle.
Ingredients
- 45ml walnuts, lightly toasted and chopped
- 1 x KNORR Chicken and Mushroom Pan Dry Cook-in-Sauce
- 250g linguini pasta, boiled and drained
- 250ml cream
- 15ml margarine
- 250g button mushrooms, sliced
- 250ml milk
- 15ml olive oil
- 1 clove garlic, crushed
- parmesan cheese
- 15ml 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 Herb 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.
This recipe was provided by What’s for Dinner.
