I love this dish, but then I am a sucker for any mushroom dish. I just crave mushrooms.
In this simple dish the linguine pasta is coated in a creamy garlic sauce, mushroom and spinach. Creamy sauces can be a bit rich, so I have cut through the cream with some vegetable stock that also adds to the flavour.
I used single cream but you can make this vegan by using a non-dairy cream. I like Alpro single soya cream. I buy the UHT version and keep some in my store cupboard so I can throw together quick sauces.
1 tsp olive oil
1 clove garlic, crushed
250g mushrooms sliced
100g baby spinach
½ cup vegetable stock
½ cup single cream (or dairy free single cream)
1 handful fresh basil
black pepper
freshly cooked linguine
black pepper
freshly grated parmesan (veggie or vegan)
a few basil leaves
Method
- Lightly saute the mushrooms and garlic in the olive oil until the mushrooms are soft. I like to add black pepper to my mushrooms as they cook, but you can wait until the end to season.
- Add the spinach to the pan, before adding the stock. Leave to cook gently for a few minutes and then add the cream.
- Next add the basil leaves. You may leave the sauce on a gentle heat until the pasta has finished cooking and has been drained.
- Pour the pasta into the pan and coat well with the sauce before serving.
- Top with a grind of black pepper, a sprinkling of parmesan and a few basil leaves.
Serves 2
Holler why can't I see the recipe? Nothing other than the heading actually..
ReplyDeleteHey Soma, I was still drafting it when I clumsily hit something on the keyboard. Did you hear me cursing?
ReplyDeleteCreamy pasta is so good!
ReplyDeleteThis looks absolutely delish. Thanks for entering into this week's PPN. I do have to get back to No Croutons Required - its' definitely been a while!
ReplyDeleteYour not kidding Duo :)
ReplyDeleteI am looking forward to the line-up Kitchenetta.
Anything on linguine is good in my book! Isn't it funny how different pastas have different feels even though they're all essentially the same!
ReplyDeleteI hadn't known that was where your moniker was from - but it's nice to be let in on your 'real' name! If I was going to choose a nickname from a children's book it would probably be Mrs Pepperpot or something so I think you made a good choice :)
Nice to make your acquaintance Jacqueline. Though I am still rather fond of Holler too.
ReplyDeleteNice meeting you Jacqueline:-D But now i got so used to Holler! Had no clue that was an alias.
ReplyDeleteBTW the Pasta looks just delicious. I love mushroom in my food.
Mrs Pepperpot it is then Lysy, hehe! I loved those books when I was wee.
ReplyDeleteHey Mangocheeks :)
Me too Soma, I love mushrooms!
Jacqueline, it's about time! You'll find yourelf connecting better with your readers, more personal.
ReplyDelete'Tis a fine pasta, love all the elements, aye.
Jacqueline,
ReplyDeletethis is an absolute winner! I would try it with morels as a twist - heck - you cannot go wrong I guess -
Gabi @ mamaliga
I was very torn about whether to use an alias or my real name too. In the end I decided that my name is generic enough to not give the game away too much!
ReplyDeleteSpinach and mushroom is such a yummy combo, I stopped eating pasta a while back as I ate too much and got sick of t, but I am back on it again recently :)
I love that name 'holler' and wondered where it was from but it is nice to use your name because I agree it gets confusing - that pasta dish looks delish - I rarely use cream in pasta dishes but when I do I think I could get used to it very often!
ReplyDeleteIt sounds divine! Bookmarked it is.
ReplyDeleteAnd I who have always thought Holler was a charming, quirky Scottish name, it has definitely not felt impersonal at all! Though nice to meet you un-aliased:)
Oh jeez. It's these kind of "simple" pastas that just do me in. A few top of the line ingredients and all is right with the world. I kind of like Holler!
ReplyDeleteLooks really delicious, all my favourite foods together mm
ReplyDeleteI did wonder where 'Holler' came from :)
Dear Holler (Jacqueline!). Oh my gosh... two years? Wow... I do remember that I found your blog around the same time I started mine, and that yours was new too... I'm not a 100 per cent regular visitor, but I have enjoyed gleaning inspiration from your recipes, and I especially love your posts about your trips to Cypress!
ReplyDeleteCongrats on the milestone :)
I was the same when I started blogging - it took me a while to feel comfortable using my real name too. I love the look of this pasta dish - I'm currently starving and would love a bg bowl of this right now!
ReplyDeleteHello Jacqueline!
ReplyDeleteCreamy pastas. Yum. Yum. Yum. Cheese and cream, I could eat all day, every day. I don't obviously as I'd be 30 stone if I did. just saying - I could. :-P
I love the name Jacqueline! I'm so glad that you're using your real name (although I will admit that Holler was quite cute :) ). And this linguine looks FABLUOUS. You are always a master of delicious dishes!
ReplyDeletespinach and mushrooms are two of my favorite things.
ReplyDeleteHey Jacqueline! Congrats on making the switch. Though I am still very fond of Holler--!! The linguine looks great, too. :)
ReplyDeleteThis dish looks great, and it looks like it can easily be made vegan...awesome!
ReplyDeleteI noticed that you changed over to Jacqueline. I've always been okay with using my real name but am still a bit wary of sharing too much info on a public blog! I can see why this dish is hard to resist making more than once a week.
ReplyDeleteJacqueline it shall be, then. I'd always wondered where "Holler" had come from - of course! How I loved that book.
ReplyDeleteCongratulations on being brave and wow!, what a recipe to present on the outing of your real self! XX
creamy pasta.. that is so great.. cant wait to try this one..
ReplyDeleteThanks Peter :)
ReplyDeleteMorels would be a good addition Gabi :)
Hi Jenny, I get a bit like that about a dish now and then, if I have it too often!
I try not to have it too often Johanna, I always found cream dishes a little sickly, but the addition of stock in this sauce really makes a difference!
Thank you Pia :)
Hi Dana, I am always a sucker for any dish with mushrooms.
Hi Anne, I liked the name Holler because of the book and not because I shout a lot, honest :)
Thanks Little Miss Moi :)
It is never wise to browse food blogs when you are hungry Antonia, just sheer torture :)
They have to be a treat really don't they Wendy :)
Thanks Elyse :)
Me too Food Hunter :)
Thanks Ricki :)
A spot of soya milk and it would be gorgeous Wheeler :)
Hi Ashley,I have gotten a grip of myself and will hold of making it again for a while, as I could easily get hooked and it is fattening!
Thanks Lucy, I am glad you enjoyed the book too! it is such a feel good book :)
Hope you enjoy it B. H. :)
Nice to find out your real name Jacqueline! Holler seemed an unusual but lovely name! I'm not sure about using my full name yet.... give it time maybe.
ReplyDeleteThe pasta looks lovely - creamy mushroomy things go so well together!
Thank you C :)
ReplyDeleteGoodness that looks so good!
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