Creamy Cajun Mushroom & Pepper Linguine

Updated at: Thu, 17 Aug 2023 10:00:57 GMT

Step 1

Instructions for 2 [for 4] Preheat the oven to 220°C/200°C (fan)/ Gas 7

Step 2

Add the smoked paprika, cayenne pepper (can't handle the heat? Go easy!), ground coriander, dried oregano, ground cumin, a pinch of salt, a pinch of sugar and a generous grind of black pepper to a plate and give everything a good mix up - this is your Cajun spice mix

Step 3

Brush the top side of the portobello mushrooms with a little vegetable oil. rub caps in spice mix to coat. reserve rest of spice mix.

Step 4

Add the spiced portobello mushrooms to a baking tray

Step 5

Put the tray in the oven for 18-20 min or until the mushrooms are cooked though

Step 6

Peel and finely slice the red onion[s]

Step 7

Peel and finely chop (or grate) the garlic

Step 8

Deseed the Romano pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Step 9

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Step 10

Once hot, add the sliced onion, chopped garlic and pepper strips and remaining Cajun spice mix and cook for 8-10 min or until starting to soften. add water to deglaze pan if spices stick and burn to pan.

Step 11

Add the linguine to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat

Step 12

Cook the linguine for 8-10 min or until cooked with a slight bite, then drain it, reserving 100ml (per serving) of starchy pasta water. add soft cheese and stock cube to pasta water, stir to dissolve.

Step 13

Once the veg has softened, add the wine and cook for a minute, or until evaporated

Step 14

Add the creamy stock to spiced veggies and cook for 2-3 min further or until thickened.

Step 15

remove mushrooms from oven. Slice the Cajun spiced mushrooms.

Step 16

Serve the sliced Cajun spiced mushrooms over the creamy Cajun linguine

Step 17

Enjoy!

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