- 400g linguine
- 1 cup pumpkin, peeled and cut into chunks
- 1 small zucchini, sliced
- 1 cup peas for 2-3 minutes
- 1 bunch asparagus, sliced
- 100g mushrooms, sliced
- 1 cup pouring cream
- 1/2 cup grated parmesan
- 12 torn basil leaves
Cook linguine according to packet instructions until al dente, then drain.
Bring a saucepan of lightly salted water to the boil. Cook pumpkin for 5-10 minutes or until tender. Cook zucchini and peas for 2-3 minutes and blanch asparagus for 1 minute or until tender but crisp. Drain vegetables.
Melt butter in a large pan over medium heat and saute mushrooms for 5 minutes or until soft. Add vegetables, salt and pepper and 1 cup pouring cream. Stir over low heat for 2 minutes.
Toss pasta with vegetables and parmesan and serve topped with basil leaves.
- Cuisine - Italian
- Course - Lunch, Main-course