Salami and Mushroom Linguine

salami-and-mushroom-linguine-64044-1.jpeg

INGREDIENTS

 

  • 375g linguine

  • 2 teaspoons olive oil

  • 100g Lewis & Son Natural Beef Salami, trimmed, chopped

  • 150g button mushrooms, sliced

  • 1 garlic clove, crushed

  • 700ml jar Primavera Pasta Sauce

  • 100g broccoli, cut into florets 

  • 2 tablespoons chopped fresh flat-leaf parsley leaves

  • 2 tablespoons thickened cream

METHOD

  1. Cook pasta in a saucepan of boiling, salted water following packet directions, until tender. Drain. Return to pan.

  2. Heat oil in a frying pan over medium-high heat. Add salami, mushroom and garlic. Cook for 2 to 3 minutes or until mushroom has softened. Add pasta sauce and broccoli. Bring to the boil. Reduce heat to low. Simmer for 4 to 5 minutes or until broccoli is tender.

  3. Add parsley and cream. Cook for 1 minute or until heated through. Add to pasta. Toss to coat. Serve.

Yogi

Cart (0)