Créé avec l’IA
Spicy Garlic Mushroom and Mozzarella Linguine
35 min 612 kcal par portion Facile
Ingrédients
4 Portions
- Dry linguine500 g
- Olive oil30 ml
- Onion, finely diced200 g
- Garlic, minced20 g
- Mushrooms, sliced500 g
- Tomatoes, chopped600 g
- Halal-certified mozzarella cheese, shredded200 g
- Lime100 g
- Red bell peppers, sliced300 g
- Red chili peppers, sliced30 g
- Fresh parsley, chopped30 g
Instructions
- 1
Bring a large pot of water to a boil. Add the linguine and cook according to the package directions until al dente.
- 2
Before draining, reserve about 250 ml of the pasta cooking water. Drain the linguine and set it aside.
- 3
While the pasta cooks, heat the olive oil in a large, deep skillet over medium heat.
- 4
Add the diced onion and sliced red bell peppers. Cook for 5–6 minutes, stirring occasionally, until they begin to soften.
- 5
Add the sliced mushrooms and cook over medium-high heat for 6–8 minutes, stirring occasionally, until their released moisture has mostly evaporated and the mushrooms are lightly browned.
- 6
Add the minced garlic and sliced red chili peppers. Cook for 1 minute, stirring continuously, until fragrant.
- 7
Add the chopped tomatoes. Cook for 8–10 minutes, stirring occasionally, until the tomatoes break down and form a chunky sauce.
- 8
Zest the lime, then squeeze out its juice. Stir the lime zest and juice into the sauce.
