Linguine With Spinach Sauce

This comforting Italian-inspired dish combines the earthy sweetness of sauted spinach and mushrooms with the sharp, salty punch of Parmesan cheese. The sauce is built on a base of butter, olive oil, and white wine, creating a rich, aromatic coating for the pasta. Onions and garlic provide a fragrant foundation, while fresh or dried basil adds a touch of herbal brightness. Its a satisfying vegetarian main that feels special enough for a date night but is simple enough for a busy weeknight. The texture is lush and velvety, clinging perfectly to the linguine strands. Serve it family-style for a warm, communal meal that disappears quickly from the plate.

Cooking Method: Stewing

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 514.7

Dietary: Vegetarian

Description

This comforting Italian-inspired dish combines the earthy sweetness of sauted spinach and mushrooms with the sharp, salty punch of Parmesan cheese. The sauce is built on a base of butter, olive oil, and white wine, creating a rich, aromatic coating for the pasta. Onions and garlic provide a fragrant foundation, while fresh or dried basil adds a touch of herbal brightness. Its a satisfying vegetarian main that feels special enough for a date night but is simple enough for a busy weeknight. The texture is lush and velvety, clinging perfectly to the linguine strands. Serve it family-style for a warm, communal meal that disappears quickly from the plate.

Ingredients

1/3 cup Butter
1/3 cup Olive oil
1/4 cup White wine
2 ea Onions, thinly sliced
4 ea Cloves garlic, crushed
1 cup Mushrooms, sliced (or 4 oz c
2 packages Frozen chopped spinach (10 oz each)
2 tbsp Dried basil (or 1/4 cup fresh basil, chopped)
1 tsp Salt
1 cup Parmesan cheese, grated
1 lb Linguine, cooked

Directions

1
Melt butter with olive oil in a large skillet over medium heat.
2
Add thinly sliced onions and cook until softened and translucent, about 5 minutes.
3
Stir in crushed garlic and cook for 1 minute until fragrant.
4
Pour in white wine and scrape up any browned bits from the bottom of the pan.
5
Add frozen chopped spinach and sliced mushrooms to the skillet.
6
Cover the skillet, reduce heat to medium-low, and simmer for 10 minutes.
7
Uncover, stir to break up the spinach, and simmer for another 5 minutes.
8
Meanwhile, cook linguine in a large pot of salted boiling water according to package directions; drain well.
9
Stir the spinach sauce, add basil and salt, and simmer for 5 more minutes until spinach is fully thawed and heated through.
10
Remove skillet from heat and stir in grated Parmesan cheese until melted and smooth.
11
Toss hot drained linguine with the spinach sauce until evenly coated.
12
Serve immediately, garnished with extra Parmesan if desired.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 514.7kcal

% Daily Value *
Total Fat 36.9g57%
Saturated Fat 13.1g66%
Cholesterol 43.0mg15%
Sodium 151.2mg7%
Total Carbohydrate 40.0g14%
Dietary Fiber 3.6g15%
Sugars 4.4g
Protein 9.0g18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a richer sauce, you can add a splash of heavy cream or half-and-half along with the Parmesan.

Fresh spinach can be used instead of frozen; use about 10-12 ounces of fresh spinach, wilted down.

If the sauce seems too thick, add a few tablespoons of pasta water to loosen it.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of milk or water to restore creaminess.

For a vegan version, omit the butter and Parmesan, using olive oil for cooking and nutritional yeast for flavor.

Keywords: linguine, spinach, mushrooms, garlic, onions, parmesan, white wine, butter, olive oil, basil, vegetarian, italian, pasta, sauteed, quick dinner, comfort food, easy recipe, weeknight meal, cheese, frozen spinach

Read it online: https://www.chefs-mate.com/recipe/linguine-with-spinach-sauce/

Chefs Mate

Linguine With Spinach Sauce

Nutrition Facts