Linguine with Spinach, Mushrooms & Garlic

quick, easy recipes, linguine with mushrooms and garlic

If there is any one pasta dish you should make this week, it’s this one. Whether you’re a Meatless Monday subscriber (or any day of the week you plan to go vegetarian) or a strict vegetarian, this dish is savory, delicious and filling.

Linguine with Spinach, Mushrooms & Pasta | My Halal Kitchen

Perhaps the trick is using fully aromatic Crimini mushrooms whose texture is full and meaty, giving your mouth and your taste buds the illusion of eating meat. I simply didn’t have any meat in the refrigerator when I made this dish and we were too hungry to wait for anything to thaw before cooking. I’m glad we didn’t wait- this dish was a wonderful surprise and testimony as to what can happen in the kitchen when you use what you’ve got and pair ingredients that have complimentary flavors. In this case, spinach, garlic and mushrooms taste good in eggs (i.e. omlettes), over steaks and even in rice such as arborio.  

I’m a pasta lover overall, so it was natural for me to reach for some type of noodle to make and linguine just happened to be the perfect thickness for this dish. Add a little freshly grated Parmesan on top if you’re not going vegan here…


Linguine with Spinach, Mushrooms & Garlic

Serves 3-4


1 pound linguine pasta

2-4 tablespoons olive oil + more for dressing the cooked pasta

1/2 yellow onion, diced

1 pound Crimini mushrooms, sliced and completely dry before cooking

4-6 cloves garlic, crushed

1/2 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

1/2 pound fresh or frozen spinach

4 tablespoons freshly chopped parsley

Freshly grated Parmesan cheese, to taste


1. Make the linguine according to package instructions. Drain and set aside in a bowl and toss with a drizzle of olive oil to prevent sticking.

2. In a large saute pan, heat the oil then add the onions and brown slightly.  Add the mushrooms, garlic, salt and pepper, keeping a careful eye not to burn the garlic.

3. Add the spinach and parsley and cook until the water from the spinach and the mushrooms has fully evaporated.

4. Bring the cooked noodles to the pan and use tongs to fully incorporate them into the rest of the ingredients.

5. Remove the noodles to each plate or family size dish and top with freshly grated Parmesan just before serving.

Bismillah & Buon Appetito!

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  1. You do realise parmesan is not vegetarian, don’t you? Buffalo mozzarella or other cheeses can be vegitarian, but parmesan cannot be, it is made with Rennet.

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