Mushroom, Thyme & Walnut Linguine

4
Servings
15m
Prep Time
25m
Cook Time
40m
Ready In


"From our Sunday newspaper to Sunday Times."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (322.6 g)
  • Calories 493.8
  • Total Fat - 13.2 g
  • Saturated Fat - 2.9 g
  • Cholesterol - 6.6 mg
  • Sodium - 563.8 mg
  • Total Carbohydrate - 85.7 g
  • Dietary Fiber - 14.4 g
  • Sugars - 5.6 g
  • Protein - 11.9 g
  • Calcium - 88.1 mg
  • Iron - 1.7 mg
  • Vitamin C - 11.1 mg
  • Thiamin - 0.3 mg

Step 1

Cook pasta in a large saucepan of boiling salted water, following packet directions, until tender and drain well, reserving 1/3 cup of the cooking liquid.

Step 2

Meanwhile, place walnuts in a large, deep frying pan over medium-high heat and cook for 1 to 2 minutes or until toasted and then transfer to a bowl.

Step 3

Return pan to heat, adding oil and butter and then add onion and cook, stirring fgor 3 minutes and then add mushrooms and cook for 4 to 5 minutes or until just starting to soften and then add garlic and cook for 1 minute before adding wine and simmer to 1 minutes.

Step 4

Add pasta, sour cream, reserved cooking liquid, thyme, chives and walnuts to the pan and season with salt and pepper and toss well to combine and sprinkle with parmesan and extra thyme and chives and serve immediately.

Tips & Variations


No special items needed.

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