Pistou is the French version on pesto. This creamy herb sauce is perfect on pasta.
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Pistou Linguine

A filling meatless meal
Prep Time10 mins
Cook Time15 mins
Course: Dinner, Main, Main Course
Cuisine: French
Keyword: copycat creme fraiche, easy pasta meals, French pesto, pistou sauce, vegetarian pasta dinners
Servings: 4
Calories: 435kcal
Author: Judith Hannemann

Ingredients

Pistou:

  • 4 tbs roughly chopped Italian parsley
  • 4 tbs roughly chopped fresh basil
  • 2 tbs roughly snipped fresh chives
  • 2 garlic cloves crushed
  • 1 lemon juice only
  • 1 cup crème fraîche see NOTES
  • salt and freshly ground black pepper

linguine:

  • 10½ oz linguine pasta
  • knob of butter
  • 16 oz crimini mushrooms sliced
  • 2 tbs grated Parmesan

Instructions

  • To make the pistou sauce: Place all the pistou ingredients in a food processor and process until finely chopped. Season to taste with salt and pepper.
  • Cook linguine per package directions; drain and reserve 2 tbs of the pasta water.
  • In a wok or deep frying pan, melt the butter over high heat and add the mushrooms, stirring to prevent burning. Cover and cook for 3 minutes. Remove lid and cook over the high heat until the liquid is evaporated and mushrooms are golden brown. Remove from the pan and set aside.
  • Add the pistou sauce to the pan and bring to a boil. Then add the pasta and reserved water. Toss to combine. Add salt and pepper to taste.
  • Add the Parmesan and the mushrooms and toss. Serve immediately.

Notes

See post for copycat versions of creme fraiche and a substitute.

Nutrition

Serving: 1serving | Calories: 435kcal | Carbohydrates: 66g | Protein: 15g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 32mg | Sodium: 99mg | Potassium: 814mg | Fiber: 4g | Sugar: 6g | Vitamin A: 888IU | Vitamin C: 22mg | Calcium: 146mg | Iron: 2mg