As nature intended, healthy and delicious. A three-mushroom pasta with shiitake, chestnut and closed-cup, what more could you want? Well, how about a sprinkle of spinach, while to finish a mild-spice Cajun coconut sauce – what a mouthful!
Serves: 4 large portions
Level of difficulty: Easy
Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Ingredients:
100g shiitake mushrooms 115g chestnut mushrooms 130g closed-cup mushrooms
2 tbsp of olive oil
360g linguine
400ml coconut milk
2 tsp (heaped)
Cajun seasoning
2 tsp (heaped) cornflour
3 pinches of salt
1 pinch of ground pepper
60g spinach
Recipe:
- You can if you want rinse the mushrooms before using, just make sure to do this under cold water and dab dry – they will be damp, but don’t worry. However, you shouldn’t peel mushrooms as a large amount of the flavour is in the skin, while even washing them is conflicted. Many choose just to brush them dry. The choice is yours.
- Next, remove the stems (too tough to eat) from the shiitake mushrooms and cut into quarters, slice the entire chestnut and closed-cup mushrooms (these stems are fine). Put to one side for now.
- Rinse and dice the spinach. You’re best to wash your spinach even if it comes pre-prepared, as sealed plastic bags can cause bacteria to grow. Put the spinach aside for now.
- Place a tablespoon of olive oil in a large frying pan – set the pan to low-medium heat. Place all the mushrooms in the pan, and give a stir to evenly coat.
- Put the linguine in a large saucepan, and pour boiled water over it. Make sure the water covers the linguine. Set the temperature to high. Make sure you stir your linguine to stop it sticking together.
- Add another tbsp of olive oil to the mushrooms. Occasionally stir to avoid the mushrooms burning.
- Next, pour the coconut milk into a small saucepan, and set on medium heat. The coconut milk will at first appear separated – stir until it’s blended together.
- Then add the cornflour, Cajun seasoning, salt and pepper – hand-whisk till blended. Regularly stir while it remains on the heat, about 8 mins. This will make the sauce.
- In the meantime, add the spinach to the mushrooms, and cook for another 3 mins.
- Test the linguine is cooked. If so, drain the water, and pour the sauce onto the linguine, add the mushrooms and spinach. Mix thoroughly to get an even distribution. Serve!
