Linguine Con Funghi

Boil a full kettle 

Cut the portobello mushrooms into thick slices

Lay them out on a grill tray (use tin foil to avoid mess!)

Drizzle them with olive oil and season generously with salt and pepper

Preheat your grill to high (for step 5)

Add the linguine to a large pot of boiled water with a large pinch of salt

Cook the linguine over a high heat for 8 min or until it retains a slight bite

Once cooked, drain the linguine and reserve approx. 500ml of the starchy cooking water 

Meanwhile, peel and grate (or finely chop) the garlic

Peel and chop the shallots finely

Chop the parsley finely, including the stalks

Grate the Italian hard cheese 

Grate or very finely chop the chestnut mushrooms 

Place the sliced portobello mushrooms under the grill for 10 min or until the mushrooms are browned and caramelised

Meanwhile, heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil and a knob of butter over a high heat 

Once hot, add the chopped shallot, garlic and chestnut mushrooms

Crumble the vegetable stock cube[s] into the pan 

Cook over a medium-high heat for 5-7 min or until everything is browned and caramelised

Add the cooked linguine and approx. 150ml [250ml] of the reserved starchy cooking water to the mushroom pan and mix well

Remove the pan from the heat and stir in half the parsley, half the grilled portobellos and half the grated cheese

Stir in the Greek-style yoghurt and season generously with pepper