Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special dish, portobello mushrooms, sundried tomato and spinach linguine. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Portobello mushrooms, sundried tomato and spinach linguine is one of the most popular of recent trending meals in the world. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. Portobello mushrooms, sundried tomato and spinach linguine is something which I have loved my whole life. They are nice and they look wonderful.
The flavors of this dish were simple and fresh. I made some changes though as some of the other reviews recommended. Great recipe for Portobello mushrooms, sundried tomato and spinach linguine. If I could, I would eat pasta everyday!
To begin with this particular recipe, we have to prepare a few ingredients. You can have portobello mushrooms, sundried tomato and spinach linguine using 10 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Portobello mushrooms, sundried tomato and spinach linguine:
- Get 1 half packet of linguine pasta
- Prepare Pinch salt
- Make ready 200 g spinach, washed and chopped
- Prepare 1 handful sundried tomato slices
- Get 1 punned of portobello mushrooms, torn or chopped
- Prepare 3 garlic cloves, finely chopped
- Make ready 2 tablespoons extra virgin olive oil
- Get 1 handful small Rosa tomatoes, halved
- Prepare 100 ml sour cream
- Get 2 tablespoons butter
Heat the oil in a saucepan over medium heat. Mix in flour, garlic, and basil. Gradually mix in milk until thickened. Remove saucepan from heat, and mix in cooked pasta, mushrooms, spinach, and soy sauce.
Steps to make Portobello mushrooms, sundried tomato and spinach linguine:
- Boil the pasta as per packet instructions. With a pinch of salt and drizzle of olive oil, so the pasta does not stick together. Cook until Aldente.
- In a pan, add the olive oil, butter and mushrooms(to create extra texture I tore mine to chunky bits) cook until caramelized and brown. Add the garlic and spinach. Cook for 2-5 minutes.
- Dehydrate the sundried tomato slices in some of the starchy water from the pasta for 2 minutes. Drain the water and set aside to add to the pan later. Chop the tomato slices together with the small Rosa tomatoes. Add to the pan and cook for 5 minutes.
- Add the pasta to the pan, with the starchy pasta water and sour cream. Drizzle with a little olive oil and season with salt. Serve with a delicious chilled glass of Sauvignon Blanc 👌🏽
Gradually mix in milk until thickened. Remove saucepan from heat, and mix in cooked pasta, mushrooms, spinach, and soy sauce. Tender portobello mushrooms and spinach are simmered with Parmesan cheese, wine and seasoning. Unique, easy, and extremely tasty side dish! Excellent with a steak and baked potato dinner.
So that is going to wrap it up with this special food portobello mushrooms, sundried tomato and spinach linguine recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
