Ingredients
- 375 grams dry linguine pasta
- 1/4 cup walnuts, roughly chopped
- 1 tablespoon olive oil (extra virgin)
- 1 brown onion (chopped, small onion)
- 375 grams Portabello mushrooms (large mushrooms, quartered)
- 200 grams sliced mushrooms
- 2 garlic cloves, thinly sliced
- 1/3 cup dry white wine
- 1/3 cup sour cream
- 2 teaspoons thyme leaves (fresh)
- 1 tablespoon chives, fresh chopped
- Shaved parmesan, to serve
- Fresh thyme leaves, to serve
- Chives, to serve
How to Make
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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.
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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.
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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.
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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.
We hope you enjoy this recipe!
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