Mushroom and spinach linguine

Step 1/6

• ⅝ onions
• 1¼ cloves garlic
• ¾ sprigs oregano
• ¾ sprigs rosemary
• olive oil
• salt
• pepper

Dice onion, press garlic, finely chop fresh herbs and add salt and pepper to the pan. Pour on a good amount of olive oil and sweat on a medium heat for 10 minutes.

Step 2/6

• 120 g Chestnut mushrooms
• 2⅜ Handfuls of spinach

While onions are sweating, slice mushrooms. Then add mushrooms and spinach to the pan and cook for 10 minutes.

Step 3/6

• 80 ml white wine
• 120 ml double cream
• ⅜ tbsp dried oregano
• ⅜ tbsp soy sauce
• ⅜ tbsp lemon juice

Turn heat up and add white wine and simmer for 5 minutes. Then add cream, soy sauce, lemon juice and dried oregano. Simmer on a low heat for 15 minutes, stirring occasionally.

Step 4/6

• 168 g linguine

Boil linguine until soft and cooked through.

Step 5/6

• Handful of pine nuts

Add cooked linguine to sauce, keep on low heat for 5 minutes and toast pine nuts in separate frying pan for 2 minutes.

Step 6/6

• Rocket
• Pecorino cheese

Serve on a bed of rocket with toasted pine nuts and grated pecorino on top.

Enjoy your meal!