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Mushroom spinach pesto on fork

Mushroom spinach pesto

A quick nutritious twist on the classic pesto pasta dish!
Servings 2
Prep Time 5 minutes
Cook Time 15 minutes

Equipment

  • 1 Medium cast iron pan
  • 1 Large cast iron pan You could use any heavy bottom pan here
  • 1 Medium Saucepan
  • 1 Pair tongs
  • 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.
Calories: 757kcal
Course: Main Course
Cuisine: European
Keyword: mushroom, Pasta, pesto