The Sydney Morning Herald logo
Advertisement
Good Food logo

Pumpkin, mushroom and pea linguine

Lynne Mullins

Advertisement
Pumpkin, mushroom and pea linguine
Pumpkin, mushroom and pea linguineSupplied

A fast and delicious vegetarian pasta dish.

Advertisement

Ingredients

  • 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

  • butter

  • 100g mushrooms, sliced

  • 1 cup pouring cream

  • 1/2 cup grated parmesan

  • 12 torn basil leaves

Method

  1. 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.

The best recipes from Australia's leading chefs straight to your inbox.

Sign up
Default avatarLynne Mullins is a columnist.

From our partners

Advertisement
Advertisement

Similar Recipes

More by Lynne Mullins