Rosemary Linguine with Onion, Roasted Garlic, Mushroom and Walnut Sauce

[Guest guest]

Rosemary Linguine with Onion, Roasted Garlic, Mushroom

and Walnut Sauce

 

Serves 4

 

2 tbsp extra virgin olive oil

1 sprig fresh rosemary, destemmed

1 tbsp fresh thyme, destemmed

1 bay leaf

2 red onions, peeled and thinly sliced

250g mushrooms, quartered

1 whole bulb of garlic, unpeeled

125g walnuts, toasted

125 ml red wine

125 ml water

1 tbsp shoyu

salt and freshly ground black pepper

 

75g-100g fresh linguine pasta per serving

freshly chopped parsley

 

Heat the olive oil in a frying pan, add the fresh

herbs and stir fry until fragrant.

Add the onions and sauté until soft, brown and

caramelised. Add the mushrooms and stir fry until they

begin to brown at the edges.

In a hot oven, roast the unpeeled garlic until soft,

this should take about 15 minutes. Leave to cool and

then squeeze the garlic cloves out of their skins.

Toast the walnuts lightly under the grill.

Add the roasted garlic, toasted walnuts, wine, water

and shoyu to the mushrooms and onion mixture. Bring to

the boil, turn down the heat and simmer until the

sauce is reduced to a syrupy consistency. Season to

taste with salt and freshly ground black pepper.

Cook the linguine according to instructions.

Re-heat the sauce in a large pan and then add the

cooked linguine a little at a time, until the

proportions of pasta to sauce look right. You may not

need all the linguine. Mix the linguine in and serve

at once garnished with fresh parsley. Serve with a

simple crisp green salad.

 

 

 

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