Creamy garlic, chestnut mushroom and spinach linguine
A 20-minute, weeknight-friendly pasta: golden mushrooms, silky cream sauce and a lemon lift for speedy comfort.
This is the kind of midweek supper that feels like a treat but cooks in the time it takes to put the washing on. Earthy chestnut mushrooms, a lick of cream and a squeeze of lemon make a quick, unfussy sauce that clings to every strand of linguine.
Perfect for when you want comfort without faff: on the table in about 20 minutes, minimal washing up and enough leftovers for lunch if you're lucky.
Ingredients
- 320 g dried linguine
- 30 ml extra virgin olive oil
- 25 g unsalted butter
- 1 brown onion — medium, finely sliced
- 3 garlic cloves — finely sliced or crushed
- 400 g chestnut mushrooms — halved or thickly sliced
- 150 ml vegetable stock — hot
- 150 ml double cream
- 50 g vegetarian hard cheese — grated, reserve half for serving
- 120 g baby spinach
- 1 lemon — zest of whole lemon and juice of ½
- sea salt — to taste; make sure to salt the pasta water well
- black pepper — freshly ground, to taste
Instructions
Bring a large saucepan of water to the boil, add a generous pinch of sea salt, then add the dried linguine and cook until just shy of al dente — about 10 minutes (or according to packet instructions).
While the pasta cooks, heat the extra virgin olive oil and unsalted butter in a large frying pan over medium–high heat. Add the brown onion and sauté until softened and translucent, about 3 minutes.
Add the garlic cloves and cook for 30 seconds until fragrant — don't let it burn.
Add the chestnut mushrooms, turn the heat up slightly and cook without moving too much until the mushrooms release their moisture and turn golden, about 6 minutes. Season with a little sea salt and black pepper as they colour.
Pour in the hot vegetable stock and allow it to bubble and reduce by about half, roughly 2 minutes.
Stir in the double cream and half the vegetarian hard cheese, reduce the heat to a gentle simmer and cook for 3 minutes to thicken slightly.
Drain the linguine, reserving 150 ml of the cooking water, and return the pasta to the still-hot pan (no timer required).
Add the drained linguine, baby spinach and a splash of the reserved pasta water to the mushroom cream. Toss everything together over the heat for 1–2 minutes until the spinach wilts and the sauce clings to the pasta. Add lemon zest and the juice of ½ lemon, season with sea salt and black pepper to taste, then serve scattered with the remaining vegetarian hard cheese.
Tips
- Salt the pasta water well — it's your primary chance to flavour the whole dish.
- If mushrooms are taking too long to brown, increase the heat and resist stirring; patience creates better colour and flavour.
- Reserve pasta water before draining; the starch helps turn the cream into a silky sauce rather than a thin one.
- Make this ahead: refrigerate the sauce (without spinach) for up to 2 days; add fresh spinach and warm through with cooked pasta when ready.
- To reheat leftovers, add a splash of milk or water and warm gently in a frying pan to revive the sauce.
Substitutions
dried linguine → dried penne or spaghetti, same quantity (320 g)
Stays closedouble cream → single cream, same quantity (150 ml) — sauce will be a touch thinner and less rich
Noticeably differentvegetarian hard cheese → grated mature cheddar, same quantity (50 g) — saltier and sharper
Stays closechestnut mushrooms → mixed mushrooms, same quantity (400 g)
Stays close
Nutrition
Per serving · estimated
- 660
- Calories
- 17 g
- Protein
- 67 g
- Carbs
- 36 g
- Fat
- 5 g
- Fibre
- 3 g
- Sugar
- 650 mg
- Sodium
FAQ
Can I make this vegan?
Yes — swap the double cream for a full-fat coconut cream or a thick plant-based cream and use a vegan hard cheese or nutritional yeast. Flavour will be slightly different but still very good.
Can I skip the cream for a lighter sauce?
You can use a splash of reserved pasta water and a knob more butter for gloss, or stir in a couple of tablespoons of crème fraîche at the end — the texture will be lighter and tangier.
Why should I reserve pasta water?
The starchy water helps the sauce emulsify and cling to the pasta, giving a glossy, cohesive finish rather than a runny one.
How do I avoid soggy mushrooms?
Cook mushrooms over a higher heat so moisture evaporates quickly and don't overcrowd the pan; if needed, cook in two batches.
Community Photos
No photos yet
Be the first to share your creation!
