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Portobello mushrooms, sundried tomato and spinach linguine
Introduce
Chef :
Dominique SolomonPortobello mushrooms, sundried tomato and spinach linguine
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 :)
Ingredient
Food ration :
4 servingsCooking time :
20-25 minutes
1 half
packet of linguine pasta
Pinch
salt
1 handful
sundried tomato slices
2 tablespoons
extra virgin olive oil
1 handful
small Rosa tomatoes, halved
100 ml
sour cream
2 tablespoons
butter
Cooking instructions
* Step 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.
* Step 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.
* Step 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.
* Step 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 👌🏽
Note: if there is a photo you can click to enlarge it
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