• 400g dried linguine
• 2 Tbsp vegetable oil
• 4 spring onions, sliced
• 1 clove garlic, finely chopped
• 300g mushrooms, sliced
• 100ml vegetable stock
• 150ml pure cream
• Salt and freshly ground black pepper, to season
• 2 Tbsp freshly chopped basil
Cook linguine in a large saucepan of boiling water following pack instructions. Drain.
Meanwhile, heat oil in a large frying pan over a medium-high heat. Add spring onion and cook for 1-2 minutes or until softened. Add garlic and cook for 30 seconds, then add mushroom and cook for 3-4 minutes or until golden brown. Add stock and cream, then cook for 4-5 minutes or until thickened. Season, then stir in basil and cooked linguine. Serve.