Undertones of earthy richness come together in this world-class dish, with spinach, mushrooms, and walnuts. Balanced with streams of al dente linguine pasta, creamy feta, and a kick of chilli. Drizzle over zesty lemon juice and savour this ground-breaking vegetarian pasta dish!
Walnut & Basil Pesto Pasta with spinach & garlic mushrooms
Ingredients
- 200 g Linguine Pasta
- 100 ml Pesto Princess Basil Pesto
- 40 g Spinach rinse
- 20 g Walnuts
- 250 g Button Mushrooms wipe clean & roughly slice
- 2 Garlic Cloves peel & grate
- 60 g Danish-style Feta drain
- 5 ml Dried Chilli Flakes
- 20 ml Lemon Juice
- Oil cooking, olive or coconut
- Salt & Pepper
- Water
Instructions
- LOVELY LINGUINE Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Loosen the pesto with olive oil in 5ml increments until drizzling consistency. Drain the pasta: pasta and toss through the loosened pesto and the rinsed spinach.
- SMELLS LIKE A WINTER WONDERLAND Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2•4 minutes (shifting occasionally). Remove from the pan and set aside.
- GARLICKY MUSHROOMS Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms until golden, 5-6 minutes (shifting occasionally). In the final minute, add the grated garlic (to taste). Remove from the pan and season.
- NOW THAT’S A PASTA DISH! Dish up the pesto pasta and top with the garlicky mushrooms. Crumble over the drained feta and sprinkle over the toasted walnuts and the chilli flakes (to taste). Finish with a generous drizzle of lemon juice. Tuck in!
