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Mushroom and spinach linguine

Mushroom and spinach linguine

Based on 4 ratings
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Christie

Christie

Community member

"Quick, easy and tasty vegetarian linguine! "
Difficulty
Easy 👌
Preparation
10 min
Baking
30 min
Resting
0 min

Ingredients

2Servings
onions
cloves
garlic
¾ sprigs
oregano
¾ sprigs
rosemary
olive oil
salt
pepper
120 g
Chestnut mushrooms
2⅜
Handfuls of spinach
80 ml
white wine
120 ml
double cream
tbsp
dried oregano
tbsp
soy sauce
tbsp
lemon juice
168 g
linguine
Handful of pine nuts
Rocket
Pecorino cheese
  • Step 1/ 6

    Dice onion, press garlic, finely chop fresh herbs and add salt and pepper to the pan. Pour on a good amount of olive oil and sweat on a medium heat for 10 minutes.
    • onions
    • cloves garlic
    • ¾ sprigs oregano
    • ¾ sprigs rosemary
    • olive oil
    • salt
    • pepper

    Dice onion, press garlic, finely chop fresh herbs and add salt and pepper to the pan. Pour on a good amount of olive oil and sweat on a medium heat for 10 minutes.

  • Step 2/ 6

    While onions are sweating, slice mushrooms. Then add mushrooms and spinach to the pan and cook for 10 minutes.
    • 120 g Chestnut mushrooms
    • 2⅜ Handfuls of spinach

    While onions are sweating, slice mushrooms. Then add mushrooms and spinach to the pan and cook for 10 minutes.

  • Step 3/ 6

    Turn heat up and add white wine and simmer for 5 minutes. Then add cream, soy sauce, lemon juice and dried oregano. Simmer on a low heat for 15 minutes, stirring occasionally.
    • 80 ml white wine
    • 120 ml double cream
    • tbsp dried oregano
    • tbsp soy sauce
    • tbsp lemon juice

    Turn heat up and add white wine and simmer for 5 minutes. Then add cream, soy sauce, lemon juice and dried oregano. Simmer on a low heat for 15 minutes, stirring occasionally.

  • Step 4/ 6

    • 168 g linguine

    Boil linguine until soft and cooked through.

  • Step 5/ 6

    Add cooked linguine to sauce, keep on low heat for 5 minutes and toast pine nuts in separate frying pan for 2 minutes.
    • Handful of pine nuts

    Add cooked linguine to sauce, keep on low heat for 5 minutes and toast pine nuts in separate frying pan for 2 minutes.

  • Step 6/ 6

    Serve on a bed of rocket with toasted pine nuts and grated pecorino on top.
    • Rocket
    • Pecorino cheese

    Serve on a bed of rocket with toasted pine nuts and grated pecorino on top.

  • Enjoy your meal!

    Mushroom and spinach linguine

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