Ingredients Jump to Instructions ↓

  1. 150g butter

  2. 3 - 4 cloves garlic , sliced thinly Handful wild mushroom s, sliced

  3. 1 kafir lime leaf, crushed

  4. 1/2 tsp dried oregano

  5. 1/4 tsp paprika

  6. 1/4 C pumpkin seeds Salt and pepper to taste Handful fresh basil , chiffonaded

  7. 2 portions cooked linguini

Instructions Jump to Ingredients ↑

  1. Melt the butter in a large pan over medium heat. Add the garlic, lime leaf, oregano, paprika, pepper flakes, and pumpkin seeds. Cook until garlic is browned and the seeds crispy, tossing regularly. Add the mushrooms and let them brown as well. Remove from heat and add salt and pepper to taste. Then throw in the basil leaves and cover. Prepare the linguini (al dente) and add to the pan after draining. Carefully mix the butter sauce with the linguini using tongs. Plate it up and sprinkle any remaining mushrooms, garlic, etc. on each pile of pasta.


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