Linguine with peas, shiitake mushrooms and sage with mixed sauteed vegetables

  • 28g dried porcini mushrooms
  • 450g linguine
  • 4 tsps olive oil, divided
  • 2 leeks, chopped
  • 150g sliced shiitake mushrooms
  • 2 tbsps chopped fresh sage leaves or 1 tsp dried
  • 150g frozen green peas
  • 240ml reduced-sodium vegetable stock
  • 4 tbsps chopped fresh parsley leaves
  • Salt and freshly ground black pepper
  • 110g Asiago or Romano cheese
1) Soak porcini mushrooms in 240ml hot water for 15 minutes. Drain, reserve soaking liquid and set aside.

2) Cook linguine according to package directions. Drain and set aside.

3) Heat 2 teaspoons of the oil in a large skillet over medium heat. Add leeks and cook 2 minutes. Add drained porcini mushrooms and shiitake mushrooms and cook for 3-5 minutes, until soft. Add sage and stir to coat. Add peas, stock and reserved porcini soaking liquid (strain liquid through a kitchen towel to remove debris) and bring to a simmer. Simmer 5 minutes. Add mixture to linguine, add parsley and toss to combine. Season, to taste, with salt and black pepper. Transfer to a serving platter and, using a vegetable peeler, shave Asiago cheese over top.

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