Tomato Spinach and Mushroom Mascarpone Linguine

Tomato Spinach and Mushroom Mascarpone Linguine
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Tomato Spinach and Mushroom Mascarpone Linguine Image
A.I PROMPT:
Photography of tomato spinach and mushroom linguine, Heinz Frito Tomato Base, a lot of mascarpone, glass plate, tomato puree, natural light, minimalist composition, kitchen worktop, solid white background, diagonal view --ar 4:5 --s 150 --v 6.0 --style raw
Heinz Frito Tomato Base
Passata
Tomato Spinach and Mushroom Mascarpone Linguine
RECIPE
Serves 4
  • 1 tbsp olive oil
  • 200g chestnut mushrooms, sliced
  • 4 garlic cloves, sliced
  • 250g cherry tomatoes
  • 2 tsp chopped basil, or 2 tsp of dried basil
  • 350g linguine
  • 150g spinach
  • 150g mascarpone
  • 25g parmesan
  • Basil leaves
Method:
1. In a large frying pan over medium to high heat, add olive oil. Once hot, add sliced mushrooms. Fry for 3 minutes, then add garlic cloves, cherry tomatoes, and basil. Cook for another 2 minutes. Add Heinz Frito tomato base, bring to boil, then simmer for 10 minutes.
2. Meanwhile, bring a large saucepan of salted water to boil and cook linguine per instructions, reserving 100ml of cooking water.
3. Add spinach and mascarpone to the pan, stirring until the spinach is wilted. Then, add the reserved cooking water to the mixture.
4. To serve, divide among pasta bowls, grate over parmesan, and top with basil leaves.
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