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Mushroom & Spinach Linguini

For a quick and tasty dinner try this mushroom and spinach linguini.


Sautéed cremini mushrooms bathed in a delicious broth with baby spinach then tossed with tender linguini for a fast family favourite that won't hurt your pocketbook.


To add a little more of an adult flavour to this dish, substitute the vegetable broth with an equal amount of white wine.


This dish is suitable for vegans as long as the optional cheese topping is a vegan variety. Those who require a gluten-free meal need only use your favourite gluten-free pasta. Pescatarians, try adding muscles or shrimp to this dish!

 

Ingredients

(Makes 4 servings)

  • 14oz (~400g) linguini, prepared (gluten-free if needed)

  • 2 tablespoons extra-virgin olive oil

  • 14oz cremini mushrooms, sliced

  • 1 teaspoon sea salt, divided

  • 3 cloves garlic, minced

  • 6 to 8 fresh basil leaves

  • 1/2 teaspoon dried parsley

  • 1/4 teaspoon ground black pepper

  • 1/4 teaspoon paprika

  • 1 tablespoon tamari

  • 1/2 cup vegetable broth

  • 2 cups fresh baby spinach

  • Parmigiana Reggiano, grated (or vegan parmesan) (optional)

 

Directions

In a large pot, prepare the linguini according to package instructions. Use up to 3/4 teaspoon of the sea salt indicated in the ingredients. Once the linguini is al dente, reserve about a cup of the pasta water and drain the rest. While the pasta boils, continue with the rest of the recipe.


In a sauté pan over medium-high heat, add the extra-virgin olive oil. Once the oil is hot, add the mushrooms and sprinkle with the remaining 1/4 teaspoon sea salt. Sauté until the mushrooms are browned and have released their liquid (about 8 to 10 minutes). Add the minced garlic and continue sautéing for an additional minute. Add the basil leaves and mix well, bruising the leaves to help release their flavour. Mix in the dried parsley, ground black pepper, and paprika. Add tamari and mix well before stirring in the vegetable broth. Once the broth comes up to a simmer, add the baby spinach and mix. Continue simmering until the broth has largely evaporated and the spinach is wilted.


Toss the mushroom and spinach mixture with the pasta using splashes of the pasta water if needed to loosen it up. Serve immediately with (optional) grated Parmigiana Reggiano (or vegan parmesan).

 
 

Nutritional Information Per Serving:

total calories = 281 | total fat = 8.38g | saturated fat = 1.27g | cholesterol = 0mg | sodium = 950.01mg | net carbohydrates = 43.11g | dietary fibre = 4.09g | sugars = 1.03g | protein = 12.55g

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