PASTA CHEF

Impress the judges at home with these winning pasta dishes!

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LINGUINE WITH CREAMY MUSHROOM SAUCE

SERVES 4

PREP 10 MINS COOK 15 MINS

• 375g linguine

• 4 green onions, sliced

• 1 clove garlic, finely chopped

• 300g button mushrooms, sliced

• 300ml pure cream

• 100ml vegetable stock

• 2 tbsp chopped fresh parsley

1 Cook pasta in a stockpot of boiling, salted water until tender. Drain.

2 Meanwhile, heat an oiled, large non-stick frying pan over a medium-high heat. Add onions. Cook, stirring, for 1-2 mins or until soft. Add garlic and mushrooms. Cook, stirring, for 3-4 mins or until golden brown.

3 Stir in cream and stock. Cook for 4-5 mins or until thickened. Season with salt and pepper. Stir in parsley and cooked pasta. Serve.

'PENNE ALLA PUTTANESCA

SERVES 4 PREP 10 MINS COOK 10 MINS

• 400g penne rigate

• 2 cloves garlic, chopped

• 5 anchovy fillets, chopped

• 400g can chopped tomatoes

• 100g pitted Kalamata olives, drained, halved

• 40g capers, drained

• pinch of dried chilli flakes

• 2 tbsp finely chopped fresh parsley

1 Cook pasta in a stockpot of boiling, salted water until tender. Drain. Return to pot. Cover to keep warm.

2 Meanwhile, heat an oiled, large non-stick frying pan over a medium heat. Add garlic and anchovies. Cook, stirring, until garlic is golden, and anchovy breaks down. Add tomatoes. Simmer for 5 mins. Stir through olives, capers and chilli flakes. Season with salt and pepper.

3 Add cooked penne to sauce. Toss to combine.

4 Top with parsley and serve immediately.