Prep: 5min | Cooking: 20min
Complexity: 2/5
ingredients:
(serves 2)
200g mushrooms, sliced
2 tbsp butter
1 garlic clove, minced
1/2 cup milk
250g linguine
2 tbsp parsley
1/2 cup grated hard yellow cheese
salt, pepper
method:
In a wide pan where the linguine will fit lengthways, melt 1 tbsp butter on medium-high heat. Season mushrooms with rosemary, salt and pepper, and fry in the butter. Remove onto a plate.
Add the remaining 1 tbsp butter to the pan, and fry the garlic until fragrant.
Add 2 cups water, the milk, and 1 tsp salt. Once simmering, add the linguine and cook uncovered for the first 5 min, making sure the pasta doesn't stick together. Simmer for the next 5 min covered, then uncover again for the remaining 5 min, mixing constantly. Pasta should be al dente and covered in a creamy sauce. Add the parsley, cheese, and season with salt and pepper. Return the mushrooms to the pan, and mix to combine.
