Mushroom spinach pesto
A quick nutritious twist on the classic pesto pasta dish!
Equipment
- 1 Large cast iron pan You could use any heavy bottom pan here
- 1 Spatula
Ingredients
- 3 tbsp Olive oil
- 200 g Quality linguine
- 250 g Oyster mushrooms
- 1 large Onion
- 3 cloves Garlic
- 150 g Pesto
Instructions
- Put a pot of water on to boil for the pasta. Aim to cook to just under al dente
- Prepare your ingredients. Slice the onions, mince the garlic and tear the mushrooms into petals.
- In a large pan, cast iron is best. Add the oil and bring to a medium heat.
- Add in the oyster mushrooms with some salt and pepper.
- Now get another cast iron pan and rest it on top of the mushrooms to help draw out the moisture and encourage browning.
- Occasionally mix the mushrooms, then apply pressure with the pan again until the liquid has been release and they are evenly browned.
- Add in the onions and fry with the mushrooms.
- When the onions are browned, add in the pasta and pesto to the pan.
- Mix and add more pasta water if it feels a little dry.
Nutrition
Calories: 757kcal | Carbohydrates: 97g | Protein: 22g | Fat: 32g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 6mg | Sodium: 921mg | Potassium: 881mg | Fiber: 9g | Sugar: 10g | Vitamin A: 1621IU | Vitamin C: 7mg | Calcium: 177mg | Iron: 4mg
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