Recipe for creamy Mushroom and Courgette Linguine with fresh rocket and parmesan.
6 courgettes – cut off ends and slice
300g mushrooms – slice
2 onions – slice finely
4 cloves garlic – crush, peel and chop finely
50g Parmesan – grate finely
olive oil, butter, salt and pepper (from your pantry)
Bring a large saucepan of lightly salted water to the boil. Add a few drops of olive oil and the linguine and cook for 6 to 8 minutes. Don’t overcook the pasta – you want it al dente, that’s slightly chewy and uniformly translucent. Once cooked, drain (reserve a little of the cooking liquid for the mushroom sauce) and keep warm in a colander over a saucepan of hot water. Sprinkle linguine with a little olive oil to prevent it from sticking together.
Place a knob of butter and a little olive oil in a pan over medium heat and fry the onions and garlic until the onions are translucent – about 5 minutes. Add the courgettes and mushrooms and cook until slightly browned – about 5 or 6 minutes.
Add the mascarpone to the pan and stir well. Add a little of the water your reserved from the pasta so that it makes a sauce like consistency. Add HALF of the parmesan and mix.
Mix your pasta into the sauce until it’s well coated and season with salt and black pepper. Mix the rocket through the pasta just before serving. Serve with the remaining parmesan cheese.