Dinner has never been easier than this Chanterelle Mushroom Pasta. It is a restaurant-worthy dish that is ready to go on the dinner table in just 20 minutes!
1. Cook the linguine according to package directions and drain.
2. Slice the chanterelle mushrooms lengthwise into quarters.
3. Melt butter in a pan on high heat (you can use the same pot you boiled the pasta in and save a dish!). Add mushrooms and garlic. Cook about two minutes until mushrooms are soft and garlic is just turning golden. Remove from heat.
4. Divide linguine between two bowls, and spoon half the garlic and mushrooms over each serving. Stir.
5. Top each serving with half the Parmesan, parsley, salt, and pepper.
It’s the season for pumpkin spice and everything nice. This Pumpkin Bundt Cake is ALL of the above with a perfectly-spiced, warm pumpkin base and topped with a salted caramel glaze. It’s made extra moist and better for you than butter with DaVinci Extra Virgin Olive Oil, making each bite a perfectly soft, delicious piece of fluffy goodness.
Three words: Three. Ingredient. Dinner. DaVinci’s 100% durum wheat semolina Wagon Wheels, blended with rich marinara sauce and fresh mozzarella cheese, take only 5 minutes to prepare for a busy after-school night.