KETO PISTOU LINGUINE WITH MUSHROOMS, LEMON & CREME FRAICHE
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Another delicious Mary Berry inspired recipe that has been ketofied to perfection. The sauce is based on a French version of Italian Pesto. You can easily omit the mushrooms or replace them with a vegetable or animal protein you like.
using a food processor (I use THIS - U.S. option HERE), blitz chopped fresh herbs, olive oil, half of the Parmigiano (20g), creme fraiche, garlic, lemon juice and zest, until you get a smooth paste consistency, then season with salt and pepper according to your taste.
place butter and sliced mushrooms in a frying pan and season lightly with salt and black pepper.
sauté mushrooms (no lid) for a few minutes, until all water has evaporated.
add herb sauce and 4 TBSP water to the pan, bring to a simmer, then incorporate the linguine.
continue to simmer for 1-2 minutes while stirring frequently, and add a little extra water to loosen the sauce if required.
when nice and hot, serve immediately, sprinkled with the remaining Parmigiano.
Notes
In case you cannot get crème frâiche, try 50g double/heavy cream + 50g soured cream.
The best way to ensure accurate measurement of ingredients is with Metric Kitchen Scales. They are inexpensive and take up very little space. Click HERE for the ones I use. For U.S. option click HERE.