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

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