- 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 400g linguine according to packet instructions until al dente, then drain.
Bring a saucepan of lightly salted water to the boil. Cook 1 cup pumpkin (peeled and cut into chunks) for 5-10 minutes or until tender. Cook 1 small zucchini (sliced) and 1 cup peas for 2-3 minutes and blanch 1 bunch asparagus (sliced) for 1 minute or until tender but crisp. Drain vegetables.
Melt 1 tbsp butter in a large pan over medium heat and saute 100g mushrooms (sliced) 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 1/2 cup grated parmesan and serve topped with 12 torn basil leaves.
This recipe is featured in the book, Whip it Up which is available now in all good bookstores RRP $24.95. To order direct call 1300 656 059 or visit www.smh.com.au/store
- Cuisine - Italian
- Course - Lunch
- Occasion - Family meals