Pasta cremosa con champiñones y tomate

Ingredientes

• 300 g of linguine
• 150 g of chestnut or shittake mushrooms (chopped)
• 1 cup of cherry tomatoes
• 1 cup of spinach
• 4-5 tbsp of tomato puree
• 2 garlic clove (crushed)
• 1 cup of heavy/double cream
• 1-2 tbsp of vinegar
• Salt to taste
• Pepper to taste
• 1/4 tsp Italian herbs
• A splash of olive oil

Preparación

1. 1

   Bring water to a boil in a pot, add a pinch of salt, and then add the linguine. Cook for 8-10 minutes until it’s still firm (al dente). Reserve about one cup of pasta water and set the pasta aside.

2. 2

   Heat a splash of olive oil in a medium saucepan. Add garlic and cook for 1-2 minutes until fragrant then add the mushrooms, season with salt and pepper, and cook for 5-7 minutes until browned.

3. 3

   Add the baby tomatoes and cook for another 2 minutes.

4. 4

   Stir in the tomato paste and cook for 1 minute on medium heat. Pour in the double cream, mix well, and season with salt, pepper, balsamic vinegar, and Italian seasoning. Let the sauce simmer on low heat for 5-7 minutes.

5. 5

   Next, add the pre-cooked pasta to the sauce, stirring to combine. If the mixture is too dry, add a bit of the reserved pasta water to your liking.

6. 6

   Stir in the spinach and let the pasta cook for an additional 2-3 minutes on low heat.

7. 7

   Once done, serve this delicious creamy mushroom and tomato pasta for dinner.