Variety to Serving Yummy Portobello mushrooms, sundried tomato and spinach linguine
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To cook an unforgettable Portobello mushrooms, sundried tomato and spinach linguine, below are the materials needed:
- Get 1 half of packet of linguine pasta.
- Take Pinch of salt.
- Prepare 200 g of spinach, washed and chopped.
- Provide 1 handful of sundried tomato slices.
- Take 1 of punned of portobello mushrooms, torn or chopped.
- Provide 3 of garlic cloves, finely chopped.
- You need 2 tablespoons of extra virgin olive oil.
- You need 1 handful of small Rosa tomatoes, halved.
- You need 100 ml of sour cream.
- Provide 2 tablespoons of butter.
After readying the components, now you are good to make your appetizing Portobello mushrooms, sundried tomato and spinach linguine by following the instructions below:
- 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 👌🏽.
Spinach Salad with Avacado, Sweet Corn, Grape Tomato and Toasted Pecans topped with Gorgonzola Cheese. Cook the linguine according to package directions. Add spinach mixture, sun dried tomatoes and Feta cheese. Do not fill the cups more than ¾ of the way to avoid SO easy and portable, I agree! Spread half of goat cheese, and sprinkle half of the sun-dried tomatos into each mushroom cap.
Recipe : Portobello mushrooms, sundried tomato and spinach linguine
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Simple tips to make Portobello mushrooms, sundried tomato and spinach linguine
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