December 28, 2017
Comfort Food, Dinner, Main Dish,
Dairy, Pasta, Linguine, Vegetables, Mushrooms, Budget-Friendly, Easy/Beginner Cooking, Pantry/Shelf, Quick Meals, Entertaining, Weeknight Meals, Stove Top, Vegetarian, Alcohol, Wine, Sour Cream more
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"From our Sunday newspaper to Sunday Times."
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.
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.
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.
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.
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