Hey everyone, it is Jim, welcome to my recipe site. Today, I will show you a way to make a special dish, portobello mushrooms, sundried tomato and spinach linguine. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

For this recipe you'll need rigatoni pasta (or any other type of tubular pasta), portobello mushrooms, spinach, garlic, cream cheese and grated Pecorino Romano cheese. While the pasta is cooking, cook the mushrooms and garlic in a large frying pan with a. Great recipe for Portobello mushrooms, sundried tomato and spinach linguine.

Portobello mushrooms, sundried tomato and spinach linguine is one of the most favored of current trending meals in the world. It is appreciated by millions every day. It is simple, it is fast, it tastes delicious. Portobello mushrooms, sundried tomato and spinach linguine is something which I have loved my entire life. They are fine and they look wonderful.

To begin with this particular recipe, we must first prepare a few components. You can have portobello mushrooms, sundried tomato and spinach linguine using 10 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Portobello mushrooms, sundried tomato and spinach linguine:

1. Make ready packet of linguine pasta
2. Get salt
3. Make ready spinach, washed and chopped
4. Get sundried tomato slices
5. Take punned of portobello mushrooms, torn or chopped
6. Prepare garlic cloves, finely chopped
7. Get extra virgin olive oil
8. Make ready small Rosa tomatoes, halved
9. Get sour cream
10. Get butter

A hearty main course that's easy enough for a busy weeknight, but elegant enough to serve to company. Add mushrooms and spinach and continue to cook on low heat until mushrooms become tender and spinach wilts. Add a pinch of salt and pepper to taste along with the dried oregano. Spread half the bread slices with the ricotta.

Instructions to make Portobello mushrooms, sundried tomato and spinach linguine:

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.
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.
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.
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 👌🏽

Top the bread with mushrooms, rocket and spinach mix, semi-dried tomatoes and onions. Top with the remaining bread slices. The flavors of this dish were simple and fresh. I made some changes though as some of the other reviews recommended. Tender portobello mushrooms and spinach are simmered with Parmesan cheese, wine and seasoning.

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