A delightful creamy mushroom and caramelised onion linguine dish perfect for a quick, budget-friendly midweek meal. It's a flavorful meatless option that combines the sweetness of caramelised onions with the earthiness of mushrooms and a fragrant Greek-style sauce made with natural yogurt.
1: Heat a large frying pan on low heat and slice the red onion into rings.
2: Add salt, pepper, 1 tablespoon of sugar, and a dash of balsamic vinegar to the pan to caramelise the onions. Set aside.
3: Finely slice the mushrooms and sauté until golden brown.
4: Add the roughly chopped garlic to the mushrooms and fry with a knob of butter, then reintegrate the caramelised onions.
5: Add chilli flakes and paprika for a sweet and spicy contrast.
6: Add a couple of sizeable spoons of Philadelphia for creaminess and flavor.
7: Gradually add pre-mixed veggie stock, stirring to deglaze the pan.
8: Slowly incorporate the natural yogurt until the sauce reaches the desired consistency.
9: Salt the boiling water and add the linguine to cook.
10: Add a splash of pasta water to the sauce.
11: Finely chop the pine nuts and parsley into a coarse mixture, adding half to the sauce and reserving half for topping.
12: Plate the linguine, add the sauce on top, and garnish with a teaspoon of Greek yogurt, spring onion, chilli flakes, and the pine nut mix.
