Mushroom and spinach linguine

Based on 2 ratings

Christie

Community Member

“Quick, easy and tasty vegetarian linguine! ”

Difficulty

Easy 👌
10
min.
Preparation
30
min.
Baking
0
min.
Resting

Ingredients

Servings:-5+
1½ onions
3 cloves garlic
2 sprigs oregano
2 sprigs rosemary
olive oil
salt
pepper
300 g Chestnut mushrooms
Handfuls of spinach
200 ml white wine
300 ml double cream
1 tbsp dried oregano
1 tbsp soy sauce
1 tbsp lemon juice
420 g linguine
Handful of pine nuts
Rocket
Pecorino cheese
Metric
Imperial
  • 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.
    • 1½ onions
    • 3 cloves garlic
    • 2 sprigs oregano
    • 2 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.
    • 300 g Chestnut mushrooms
    • 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.
    • 200 ml white wine
    • 300 ml double cream
    • 1 tbsp dried oregano
    • 1 tbsp soy sauce
    • 1 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

    • 420 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.