Creamy Mushroom and Lemon Linguine
Creamy Mushroom and Lemon Linguine



  • 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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