Linguine with Peas, Shiitake Mushrooms and Sage

Name: Linguine with Peas, Shiitake Mushrooms and Sage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ounce dried porcini mushrooms; 1/2 cup hot water; 1 pound linguine; 2 teaspoons olive oil; 2 leeks (white part only), washed well and chopped; 2 cups sliced fresh shiitake mushroom caps; 1 tablespoon chopped fresh sage or 1 teaspoon dried; 1 cup frozen green peas; 1 cup reduced-sodium vegetable broth; 2 tablespoons chopped fresh parsley; Salt and freshly ground black pepper to taste; One 4-ounce chunk aged Asiago or Romano cheese

Servings: persons

1 ounce dried porcini mushrooms
1/2 cup hot water
1 pound linguine
2 teaspoons olive oil
2 leeks (white part only), washed well and chopped
2 cups sliced fresh shiitake mushroom caps
1 tablespoon chopped fresh sage or 1 teaspoon dried
1 cup frozen green peas
1 cup reduced-sodium vegetable broth
2 tablespoons chopped fresh parsley
Salt and freshly ground black pepper to taste
One 4-ounce chunk aged Asiago or Romano cheese

1
Soak the porcini mushrooms in the hot water for 15 minutes, then strain through a paper towel-lined sieve, reserving the soaking liquid.
2
Set the mushrooms and soaking liquid aside.
3
Cook the linguine according to the package directions.
4
Drain and set aside.
5
While the pasta is cooking, heat the oil in a large skillet over medium heat.
6
Add the leeks and cook, stirring, until softened, about 2 minutes.
7
Add the drained porcinis and the shiitakes and cook, stirring a few times, until softened, 3 to 5 minutes.
8
Add the sage and stir to coat.
9
Add the peas, broth, and reserved porcini soaking liquid, bring to a simmer, and let simmer for 5 minutes.
10
Add the linguine and toss to combine.
11
Remove from the heat, stir in the parsley, and season with salt and pepper.
12
Transfer to a warm serving platter and, using a vegetable peeler, shave the cheese over the top right before serving.

105

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 ounce dried porcini mushrooms, 1/2 cup hot water, 1 pound linguine, 2 teaspoons olive oil, and more.

Yes, Linguine with Peas, Shiitake Mushrooms and Sage falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!