Linguine with Peas, Shiitake Mushrooms and Sage with Mixed Sauteed Vegetables

  • Level: Easy
  • Total: 45 min
  • Prep: 15 min
  • Inactive: 15 min
  • Cook: 15 min
  • Yield: 4 servings
Save Recipe


1-ounce dried porcini mushrooms

1 pound linguine

4 teaspoons olive oil, divided

2 leeks, chopped

2 cups sliced shiitake mushrooms

2 tablespoons chopped fresh sage leaves or 1 teaspoon dried

1 cup frozen green peas

1 cup reduced-sodium vegetable broth

1/4 cup chopped fresh parsley leaves

Salt and freshly ground black pepper

4 ounces Asiago or Romano


  1. Soak porcini mushrooms in 1 cup hot water for 15 minutes. Drain, reserve soaking liquid and set aside.
  2. Cook linguine according to package directions. Drain and set aside.
  3. Heat 2 teaspoons of the oil in a large skillet over medium heat. Add leeks and cook 2 minutes. Add drained porcini mushrooms and shiitake mushrooms and cook 3 to 5 minutes, until soft. Add sage and stir to coat. Add peas, broth and reserved porcini soaking liquid (strain liquid through a paper towel to remove debris) and bring to a simmer. Simmer 5 minutes. Add mixture to linguine, add parsley and toss to combine. Season, to taste, with salt and black pepper. Transfer to a serving platter and, using a vegetable peeler, shave Asiago cheese over top.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Mushroom and Leek Bread Pudding

Mushroom Risotto

Linguine with Fresh Tomato Sauce

Shrimp with Garlic Cream Sauce Over Linguine

Turkey Soup with Egg Noodles and Vegetables

Sugar Snap Peas With Leeks and Pancetta

Filet Mignon Parcels

Chicken Potpie in a Pumpkin