Brits who are fans of a good pasta dish will be overjoyed to discover this delicious and fuss-free recipe. It's ideal for those mid-week when you want something quick and comforting to eat.

This sublime can be made in just 10 minutes. It's a failsafe recipe that serves four to six people, but can be tweaked depending on the number of diners. "Pistou is a classic Provencal sauce made of basil, garlic and oil, similar to pesto but without the pine nuts and Parmesan," explains the culinary legend Mary Berry.

Method

1. Blitz the herbs, garlic, lemon juice and crème fraiche in a food processor until the herbs are finely chopped. Season with salt and pepper.

2. Put the linguine into a pot of boiling salted water and cook following the packet's instructions. Drain, but keep aside two tablespoons of cooking water

3. Melt some butter in a large frying pan, add the mushrooms and cook on a high heat for two minutes. Place a lid over the pan and let it simmer on a low heat for three minutes. Then, remove the lid and fry it again on a high heat until the mushrooms turn golden brown. All the liquid in the pan should have evaporated when you set the mushroom aside in a bowl.

4. Place the pistou sauce and the reserved pasta water into the frying pan and heat until it just begins to bubble. Add the cooked pasta and season with salt and pepper. Stir the pasta until it is fully coated in the pistou sauce and warmed through. Remove from the heat and stir in the mushrooms and Parmesan.

5. Dish up the delicious meal into a bowl and sprinkle with the leftover Parmesan and mushrooms. Add more seasoning if you think it requires it. Serve with crusty bread to soak up the sauce, sauteed veggies or a side salad.

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