Linguini with mushroomsThis is a very tasty dish and quite inexpensive. You use very little meat and if you like you can omit it altogether. It cooks very fast, so you can put dinner on the table in about half an hour.






1 packet linguini
150 – 200 gr. chicken, pork or beef in thin strips
2 cups mushrooms
½ cup white wine
2 cloves garlic minced
1 – 2 green onions thinly sliced
1 teaspoon tomato paste
2 ½  cups milk low fat
½  teaspoon corn flour
1 teaspoon hot sauce or to taste
1 tablespoonfuls olive oil
1 tablespoon butter
1/3 teaspoon turmeric
1 good pinch thyme
Salt, pepper
Grated cheese


Put the olive oil and the butter in a pan. When the oil is hot, add the meat strips and sauté for a few minutes. Then add the mushrooms, and when all the liquid has evaporated, add the wine. When the wine also evaporates, add the green onions and the garlic and stir. Add the tomato paste and about 1 ½ cups water cover the pan and simmer until the meat strips and the mushrooms are soft.

Bring a pot of water to the boil and add some salt and the linguini. Cook them according to the directions on the package. When the linguini is al dente, drain and return it to the pot. Add 1 – 2 tablespoons of olive oil and mix well, so that the linguini doesn’t stick together.

Put the corn flour in a cup and add a couple tablespoonfuls of water. Stir well, so that there are no lumps left. Add it to the pan, together with the hot sauce, turmeric, thyme, salt and pepper. Let everything simmer for 4 – 5 minutes. Add the milk and stir. Simmer, stirring often. When the sauce starts to thicken remove the pan from the fire.

Serve the linguini and add the sauce on top. Sprinkle grated cheese of your liking.

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