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!
Spinach, Mushroom and Curry Linguine
- 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
Cook your spinachs in a large volume of salted water for 3 minutes. Drain and set aside.
Stir fry your mushrooms, peeled and cut in slices, in a frying pan with butter.
During that time, boil a large volume of salted water for the linguine.
When the water boils, cook them according to the packet instructions.
Spread curry and curcuma on the mushrooms, add salt, pepper. Cook at low heat.
When your linguine are cooked, drain them and put them back in their pan. Add the spinach and mushrooms right away.
Pour the cream in the frying pan, cook 2 minutes at medium heat. Add salt and pour on the pastas.
You can also make this recipe with tagliatelles or spaghettis.