Winter Root Vegetable & Mushroom Linguine

Serves: 4
Cooks in: 35 minutes
Difficulty: 3/10
Can be gluten free


4 tbs Olive Oil 

1 Onion, copped fine

3 Cloves Garlic, chopped fine 

6 Sun-dried Tomatoes 

2 cups/250g Chanterelle Mushrooms, or any mushrooms you like, cut into bite sized pieces 

1 Parsnip, peeled in to ribbons 

1 Small Celeriac, peeled in to ribbons 

3 tbs Fresh Tarragon Leaves 

2 tbs Fresh Thyme Leaves 

Zest  & Juice  of a Lemon 2 tbs Balsamic Vinegar 

Pinch Sea Salt & Pepper 

200g Linguine or Spaghetti 



Toasted Almonds 

Black Pepper 


Place a large frying pan over a medium heat & add a little oil. When the pan is hot toss in the onion, garlic & sun-dried tomatoes. Sauté the mix for 4-5 minutes. Then stir through the mushrooms. Cook the mushrooms for around 4 minutes stirring often, until they’re golden.

Get your pasta cooking in pot of boiling salted water to the packet instructions. 

Add the parsnip & celeriac ribbons. Then season with salt, pepper & lemon zest. Add the fresh herbs and cook the mix down for another 4 minutes. Try to get some colour & texture on the veg. 

Add a couple of ladles of the pasta water the the frying pan & use a wooden spoon to scape any flavour stuck to the base of the pan. 

Add the balsamic & lemon juice, then stir through your pasta. Make sure the pasta is really coated well in all those delicious flavours then serve up topped with some flaked almonds & fresh dill or fennel top.