This is a really simple recipe but tastes incredibly good. It’s a great one to throw together when you’ve come in from work or if you need something to impress in a pinch.
The secret ingredient here is double cream (always one of the best secrets ingredients). It makes the pesto go further and transforms it into a wonderful silky sauce. Great with a mushroom. I often think red pesto just doesn’t get enough love, it’s a fridge staple for me. It can really bring a sauce to life as well as being great on its own.
If you’re not big on mushrooms you can leave them out, or could use red peppers, maybe even a courgette. And if you want to make this meaty, a sprinkling of crisped up bacon would definitely not go amiss.
Creamy Pesto Mushroom Linguine
- 75g dried linguine pasta (or fresh, if you have it!)
- 1/4 punnet mushrooms
- 3-4 tsp red pesto
- 1 tbsp double cream
- Sprinkling of grated Parmesan, to serve
- Olive oil
Cook your pasta according to packet instructions, or in a large pan of salted boiling water for 10-12 minutes. Drain, reserving some of the pasta water, and set aside.
Slice the mushrooms into quarters and in a small saucepan, cook down with a little olive oil. When they are nicely browned mix in with the pasta. Stir in the pesto and the cream and eat immediately.