Linguine with mushroom, prosciutto & garlic cream sauce
This super speedy supper would work with any pasta shape but silky ribbons fit well with the creamy sauce
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 20 mins
- Heat 2 tbsp olive oil in a large deep frying pan. Add the garlic and mushrooms and a big pinch of salt. Cook for 5minutes on a fairly high heat, stirring often. Add the prosciutto and cook for another couple of minutes. Pour in the white wine and then let reduce by half, it should take about 5 minutes. Add the cream and reduce a little. Remove from the heat, add half the cheese and all of the parsley.
- Cook the pasta following the pack instructions. Drain then add the pasta to the mushroom pan and toss everything together. Serve with the rest of the cheese.
PER SERVING
816 kcalories, protein 23.9g, carbohydrate 54.8g, fat 55 g, saturated fat 27.1g, fibre 3.7g, salt 0.9 g
Recipe from olive magazine, November 2011.
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http://www.bbcgoodfood.com/recipes/1776664/
http://www.bbcgoodfood.com/recipes/1776664/
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 20 mins
Ingredients
- 400g fresh linguine
- 3 garlic cloves , chopped
- olive oil
- 6 slices prosciutto , chopped
- 500g chestnut mushrooms , trimmed and sliced
- 250ml white wine
- 300ml double cream
- 50g Parmesan , grated
- 3 tbsp flat-leaf parsley , finely chopped
PER SERVING
816 kcalories, protein 23.9g, carbohydrate 54.8g, fat 55 g, saturated fat 27.1g, fibre 3.7g, salt 0.9 g
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23 November 2011
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02 December 2011
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05 December 2011
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05 February 2012
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