Now, pasta is always troublesome. It’s a question of temperature. Keeping the pasta hot, and not letting it dry out by the time it gets to the table, is a skill which takes a little practice. However, it’s worth learning because this is a kicker of a recipe.

Vegetarian Linguine


6oz uncooked linguine

2tbsp butter

1tbsp olive oil

2 medium courgettes, thinly sliced

Half a pound of fresh mushrooms, sliced

1 large tomato, chopped

2 onions, chopped

1 cloves garlic, minced

Half teaspoon of salt

Quarter teaspoon of pepper

1 cup cheddar cheese, grated

3tbsp shredded Parmesan cheese

2 cups minced fresh basil


  1. Cook the linguine according to whatever it says on the packet.
  2. Meanwhile, in a skillet, heat the butter and olive oil over a medium heat. Add the courgettes and mushrooms; sauté for three to five minutes.
  3. Add the tomatoes, onions, garlic and seasoning to the skillet. Reduce the heat and simmer, covered, for about three minutes.
  4. Drain the linguine; add the vegetable mixture. Sprinkle with the cheeses and basil. Toss to coat. Job’s a goodun.