Imagine twirling your fork into a plate of creamy, earthy spinach linguine that transports you straight to the rustic kitchens of Italy. This wild mushroom sauce isn't just a meal—it's a culinary journey that transforms ordinary ingredients into an extraordinary dining experience. In just 40 minutes, you'll create a restaurant-worthy dish that will make your taste buds dance and impress even the most discerning food lovers.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 ounces spinach linguine
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 12 ounces wild mushrooms, sliced
- 1 cup vegetable broth
- 1/2 cup heavy cream
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Begin by gathering all your ingredients and ensuring your workspace is clean and organized. This will help streamline the cooking process.
- In a large pot, bring salted water to a boil over high heat. Once boiling, add the spinach linguine and cook according to the package instructions until al dente, usually about 7-9 minutes. Stir occasionally to prevent sticking.
- While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot, add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and soft.
- Add the minced garlic to the skillet and sauté for an additional 1-2 minutes, stirring frequently to prevent the garlic from burning.
- Next, add the sliced wild mushrooms to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the mushrooms are tender and have released their moisture. If needed, increase the heat slightly to help evaporate excess liquid.
- Once the mushrooms are cooked, pour in 1 cup of vegetable broth and bring the mixture to a gentle simmer. Allow it to simmer for about 5 minutes to let the flavors meld.
- After simmering, reduce the heat to low and stir in 1/2 cup of heavy cream. Mix well and let the sauce cook for an additional 3-5 minutes, allowing it to thicken slightly. Season with salt and pepper to taste.
- Once the linguine is cooked, reserve about 1/2 cup of the pasta cooking water, then drain the pasta in a colander. Do not rinse the pasta, as this will wash away the starch that helps the sauce adhere.
- Add the drained spinach linguine directly to the skillet with the wild mushroom sauce. Toss gently to combine, adding a splash of the reserved pasta cooking water if needed to loosen the sauce.
- Once everything is well combined and heated through, remove the skillet from the heat. Serve the spinach linguine with wild mushroom sauce in bowls, garnished with freshly chopped parsley.
- Enjoy your delicious Italian dish!
Tips
- Mushroom Selection: Choose a mix of wild mushrooms like shiitake, oyster, or porcini for complex, rich flavors. Fresh is always best, but high-quality dried mushrooms can work wonderfully too.
- Pasta Perfection: Always cook pasta al dente and reserve some pasta water. The starchy water helps create a silkier, more cohesive sauce.
- Flavor Layering: Sauté onions and garlic slowly to develop a deep, sweet base for your sauce. Don't rush this step—patience creates depth.
- Cream Control: Add cream off the heat to prevent separation and maintain a smooth, luxurious texture.
- Garnish Generously: Fresh parsley isn't just decoration—it adds a bright, fresh contrast to the rich, earthy mushroom sauce.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 10g
Fat: 22g
Saturated Fat: 10g
Cholesterol: 45mg
