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Salami and mushroom linguine

  • 0:10 Prep
  • 0:35 Cook
  • 4 Servings


  • 375g linguine
  • 2 teaspoons olive oil
  • 4 slices salami, trimmed, chopped
  • 150g button mushrooms, sliced
  • 1 garlic clove, crushed
  • 700ml jar tomato pasta sauce
  • 100g broccoli, cut into florets
  • 2 tablespoons chopped fresh flat-leaf parsley leaves
  • 2 tablespoons thickened cream


  • 1
    Cook pasta in a saucepan of boiling, salted water following packet directions, until tender. Drain. Return to pan.
  • 2
    Heat oil in a frying pan over medium-high heat. Add salami, mushroom and garlic. Cook for 2 to 3 minutes or until mushroom has softened. Add pasta sauce and broccoli. Bring to the boil. Reduce heat to low. Simmer for 4 to 5 minutes or until broccoli is tender.
  • 3
    Add parsley and cream. Cook for 1 minute or until heated through. Add to pasta. Toss to coat. Serve.

Source: taste.com.au


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