Pumpkin, mushroom and pea linguine

Pumpkin, mushroom and pea linguine
Pumpkin, mushroom and pea linguine 

A fast and delicious vegetarian pasta dish.


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.