Mushroom and spinach linguine
Difficulty
Easy 👌10
min.
Preparation
30
min.
Baking
0
min.
Resting
Spinach lasagna
Step 1/6
- 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
- 300 g Chestnut mushrooms
- 6 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
- 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
- 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
- Rocket
- Pecorino cheese
Serve on a bed of rocket with toasted pine nuts and grated pecorino on top.
in Berlin