You may have noticed a slight change to my details. When I started this blog two years ago, I made the decision to use an alias as my screen name. The whole venture was a scary one to begin with and it felt like I was sharing so much, which was an unfamiliar feeling indeed. I plumped for the name Holler in tribute to a lovely little children's book called Ruby Holler. I became more at ease with blogging after a while and could have reverted to my own name, but I had become comfortable and quite fond of my alias. However, I think it was becoming a little confusing for those of you who know me quite well now, switching between the two names and so Jacqueline it is from now on. But, enough of that! Let's get back to the food!
Spinach & Mushroom Linguine
1 tsp olive oil
1 clove garlic, crushed
250g mushrooms sliced
100g baby spinach
½ cup vegetable stock
½ cup single cream
1 handful fresh basil
freshly cooked linguine
a few basil leaves
Lightly sautee the mushrooms and garlic in the olive oil until the mushrooms are soft. I like to add black pepper to my mushrooms as they cook, but you can wait until the end to season. Add the spinach to the pan, before adding the stock. Leave to cook gently for a few minutes and then add the cream. Next add the basil leaves. You may leave the sauce on a gentle heat until the pasta has finished cooking and has been drained, then pour the pasta into the pan and coat well with the sauce before serving. Top with a grind of black pepper, a sprinkling of parmesan and a few basil leaves.
This is our favourite pasta dish at the moment. I am trying to limit it's appearance on the table to once a week, because of the cream, but we do love it and it is difficult to resist!
I am entering this delicious dish into this week's edition of Presto Pasta Nights, which is hosted by Kitchenetta over at Got No Milk.
Just a quick note to say that the round-up for this month's No Croutons Required is up and running over at Lisa's blog, be sure to have a look and vote for you favourite entry.