Portobello mushrooms, sundried tomato and spinach linguine
Portobello mushrooms, sundried tomato and spinach linguine

Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, portobello mushrooms, sundried tomato and spinach linguine. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Portobello mushrooms, sundried tomato and spinach linguine is one of the most popular of current trending meals in the world. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions every day. They are fine and they look fantastic. Portobello mushrooms, sundried tomato and spinach linguine is something that I’ve loved my whole life.

Great recipe for Portobello mushrooms, sundried tomato and spinach linguine. If I could, I would eat pasta everyday! The addition of the starchy water makes for a delicious velvety smooth sauce for the pasta every time. Try it and thank me later :) While the pasta is cooking, heat the oil in a large saute pan and add the mushrooms and garlic.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook 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:
  1. Prepare 1 half packet of linguine pasta
  2. Make ready Pinch salt
  3. Prepare 200 g spinach, washed and chopped
  4. Make ready 1 handful sundried tomato slices
  5. Take 1 punned of portobello mushrooms, torn or chopped
  6. Make ready 3 garlic cloves, finely chopped
  7. Make ready 2 tablespoons extra virgin olive oil
  8. Make ready 1 handful small Rosa tomatoes, halved
  9. Prepare 100 ml sour cream
  10. Make ready 2 tablespoons butter

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Steps to make Portobello mushrooms, sundried tomato and spinach linguine:
  1. 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.
  2. 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.
  3. 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.
  4. 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 šŸ‘ŒšŸ½

Get one of our Portobello mushroom pasta with spinach recipe and prepare delicious and healthy treat for your family or friends. They are great for barbecuing, too - just dot with butter, crushed garlic, herbs and. Slice the portobello mushrooms into strips. What makes this the best stuffed portobello mushroom recipe. This is a stuffed portobello mushroom recipe without breadcrumbs, which is great because that means it's naturally gluten-free!

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