Pasta & Rice/ Vegetables/ Vegan

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!

Spinach, Mushroom and Curry Linguine

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Serves: 4 Difficulty: Easy Price: $
Cooking Time: 20 min


  • 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



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.

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  • Reply
    Emilie A.
    Friday May 25th, 2018 at 01:28 PM

    Merci pour la recette, toute la famille a approuvé ! ?

    • Reply
      Saturday May 26th, 2018 at 01:23 PM

      Merci à vous Émilie !! Ravie que ça ait plu !

  • Reply
    Thursday October 31st, 2019 at 11:24 AM

    Recette testée hier soir, c’était délicieux et simple !
    Je n’aurais pas pensé à associer champignons et épinards, et c’est très bon. J’ai mis par contre plus de champignons (pour mon goût personnel), et je fais directement tomber les épinards dans un peu de beurre (beaucoup plus rapide que de les faire cuire dans l’eau bouillante).
    Merci pour cette recette, tout à fait réaliste pour un soir de semaine où on n’a pas beaucoup de temps pour cuisiner !

    • Reply
      Thursday October 31st, 2019 at 12:03 PM

      J’en suis ravie Céline ! C’est un plat que je fait effectivement souvent le soir !!

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