Spinach, Mushroom and Curry Linguine

Pastas… Something to make your kids eyes sparkle…

Butter, grated cheese and that’s enough for a yummy dinner. Except that we might want sometimes something more elaborate… Spinach, mushroom and curry linguine maybe?

Let’s not fall into a long speech. This is simple, yes, but mainly this is good. Pastas, vegetables and spices from Albert Ménès as always. And this time I tried the linguine from Agnesi. They are perfect!!

To cut it short, this is a nice dish, a little different from the usual, perfect for a quick week dinner, just between homeworks, soccer training, music lessons and dance workshops!!

Rings a bell??

Let’s do this right now! The recipe, Chef!

Print Recipe

Spinach, Mushroom and Curry Linguine

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Serves: 4 Difficulty: Easy Price: $

Cooking Time: 20 min

Ingredients

• 200 g fresh spinachs
• 5 fresh mushrooms
• 400 g linguine
• 15 cl cream
• 10 g butter
• 1 teaspoon of curry
• 1/2 teaspoon of curcuma
• Salt
• Pepper

Instructions

1

Cook your spinachs in a large volume of salted water for 3 minutes. Drain and set aside.

2

Stir fry your mushrooms, peeled and cut in slices, in a frying pan with butter.

3

During that time, boil a large volume of salted water for the linguine.

4

When the water boils, cook them according to the packet instructions.

5

Spread curry and curcuma on the mushrooms, add salt, pepper. Cook at low heat.

6

When your linguine are cooked, drain them and put them back in their pan. Add the spinach and mushrooms right away.

7

Pour the cream in the frying pan, cook 2 minutes at medium heat. Add salt and pour on the pastas.

8

Serve.

Notes

You can also make this recipe with tagliatelles or spaghettis.