This delicious Italian dinner of linguine pasta with portabella mushroom, garlic, and parmesan cheese is eggs-free, nuts-free and soy-free.
Special diets: Vegetarian | eggs-free | nuts-free | soy-free |
️Allergens: not vegan | gluten | lactose |
⏱ 32 mins – easy
🍽 4 servings – 712 kcal per serving
- ¼ tsp black pepper
- ¼ tsp salt
- 1 lb linguine pasta
- 6 tbsp butter
- 10 cloves garlic
- 6 cups portabella mushroom
- 1 tsp basil
- 2 tbsp olive oil
- 2 tbsp parsley
- 1½ oz Parmesan cheese
- 1 saucepan
- 1 colander
- 1 grater
- 1 mortar
- 1 knife
- 1 skillet
- 1 spoon
Pour 16 cups of water into a saucepan and turn on the heat. Bring the water to a boil.
Add the linguine pasta to the boiling water and cook for 10 minutes. Then remove from the heat.
Drain the cooked linguine pasta in a colander.
Peel the garlic.
Crush the peeled garlic with a mortar and pestle.
Slice the portabella mushroom and chop the parsley.
Shred the parmesan cheese with a grater.
Place the butter in a skillet and turn on the heat. Cook for 2 minutes to melt the butter, then add the crushed garlic. Cook for 2 more minutes, then add the portabella mushroom slices, basil, salt, and black pepper. Stir with a spoon and cook for another 5 minutes. Drizzle with olive oil, then stir again with a spoon. Add the drained linguine pasta, shredded parmesan cheese, and chopped parsley. Mix with a spoon until well combined. Then remove from the heat.
It’s ready to be served !