Linguine with shiitake mushrooms

    28 minutes

    Mushrooms are good in helping to keep your blood pressure on an even keel.

    2 people made this

    Serves: 6 

    • 2 tablespoons olive oil
    • 1 medium yellow capsicum, trimmed, seeded and cut into small dice
    • 250 g shiitake mushroom caps, cut into thin strips
    • 125 g lean ham, finely chopped
    • 2 cloves garlic, minced
    • 1 can (800 g) whole tomatoes, drained and chopped
    • ½ teaspoon dried basil
    • ¼ teaspoon salt
    • ¼ teaspoon black pepper
    • 350 g linguine
    • grated parmesan cheese (optional)

    Preparation:10min  ›  Cook:18min  ›  Ready in:28min 

    1. Heat oil in a large non-stick saucepan over medium-high heat. Add capsicum, mushrooms, ham and garlic. Sauté until mushrooms are tender, 6 to 8 minutes. Add tomato and basil. Cook until thickened, about 10 minutes. Add salt and pepper.
    2. Meanwhile, cook pasta in a large saucepan of lightly salted boiling water until al dente, following the packet instructions. Drain. Add to sauce in pan. Serve with parmesan, if liked.

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    Reviews in English (1)


    not bad for flavour. Though the 'thin strips' of shiitake got somewhat lost (shrunk) - i recommend using chunkish strips.  -  01 Nov 2009