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Ingredients
Method
- 400g linguine
- 2 tbsp olive oil
- 250g sliced white mushrooms
- 200g cream cheese with garlic and herbs
- Handful of chopped parsley
- 1 lemon, zest only
- Cook the pasta in boiling salted water until al dente, then drain and return to the pan. Meanwhile, fry the mushrooms in a little oil until softened, then stir in the cheese. Bring to a simmer, season with salt and pepper, and stir in the lemon zest. Add the sauce to the linguine, toss together, and serve with a sprinkling of parsley.
15 mins
4 serving
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