Portobello mushrooms, sundried tomato and spinach linguine

Name: Portobello mushrooms, sundried tomato and spinach linguine
Total time: 1500 s
Yield: 4 servings
Cuisine: South African
Ingredients: 1 half packet of linguine pasta; Pinch salt; 200 g spinach, washed and chopped; 1 handful sundried tomato slices; 1 punned of portobello mushrooms, torn or chopped; 3 garlic cloves, finely chopped; 2 tablespoons extra virgin olive oil; 1 handful small Rosa tomatoes, halved; 100 ml sour cream; 2 tablespoons butter

Dominique Solomon @cook_7578122

Cape Town, South Africa

If I could, I would eat pasta everyday! Pasta is life! The addition of the starchy water makes for a delicious velvety smooth sauce for the pasta every time. Try it and thank me later :)

Dominique Solomon @cook_7578122

Cape Town, South Africa

If I could, I would eat pasta everyday! Pasta is life! The addition of the starchy water makes for a delicious velvety smooth sauce for the pasta every time. Try it and thank me later :)

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Ingredients

20-25 minutes

4 servings

1 halfpacket of linguine pasta
Pinchsalt
200 gspinach, washed and chopped
1 handfulsundried tomato slices
1punned of portobello mushrooms, torn or chopped
3garlic cloves, finely chopped
2 tablespoonsextra virgin olive oil
1 handfulsmall Rosa tomatoes, halved
100 mlsour cream
2 tablespoonsbutter

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Steps

20-25 minutes

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 👌🏽