Whole-wheat linguine with spinach and mushroom

Whole-wheat linguine with spinach and mushroom

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  • 4
  • Easy
  • 20 minutes
  • 10 minutes
  • Groote Post The Old Man’s Red Blend 2006


  • 500 g organic whole-wheat linguine
  • Sea salt and freshly ground black pepper
  • 300 g baby spinach leaves, washed
  • 15 ml olive oil, plus extra for drizzling
  • 250 g portabellini mushrooms, brushed and quartered
  • 1 clove garlic, crushed
  • 250 ml hot vegetable stock
  • 100 g organic Cheddar, grated
  • 10 g Italian parsley, chopped

Cooking Instructions

Cook the pasta in plenty of salted, boiling water until just tender. Mix in the spinach, then drain.

Meanwhile, sauté the pancetta in a spoonful of olive oil until the fat starts to run. Add the mushroom then sauté until just cooked. Add the garlic and vegetable stock, and bring to a bubble.

Season to taste then mix with the pasta and sprinkle with the cheese and parsley. Drizzle with the extra olive oil.

For special occasions: Vegetarians can leave out the pancetta and double up on the mushroom. Try fresh porcini mushrooms or use 1 x 20g sachet dried porcini mushrooms, soaked in the hot stock to soften, then chopped and cooked with the fresh mushrooms.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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