21 May 2009

Spinach and Mushroom Linguine and the Name Saga

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
black pepper

freshly cooked linguine
black pepper
parmesan
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.

Serves 2

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.

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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.

31 comments:

  1. Holler why can't I see the recipe? Nothing other than the heading actually..

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  2. Hey Soma, I was still drafting it when I clumsily hit something on the keyboard. Did you hear me cursing?

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  3. This looks absolutely delish. Thanks for entering into this week's PPN. I do have to get back to No Croutons Required - its' definitely been a while!

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  4. Your not kidding Duo :)

    I am looking forward to the line-up Kitchenetta.

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  5. Anything on linguine is good in my book! Isn't it funny how different pastas have different feels even though they're all essentially the same!

    I hadn't known that was where your moniker was from - but it's nice to be let in on your 'real' name! If I was going to choose a nickname from a children's book it would probably be Mrs Pepperpot or something so I think you made a good choice :)

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  6. Nice to make your acquaintance Jacqueline. Though I am still rather fond of Holler too.

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  7. Nice meeting you Jacqueline:-D But now i got so used to Holler! Had no clue that was an alias.

    BTW the Pasta looks just delicious. I love mushroom in my food.

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  8. Mrs Pepperpot it is then Lysy, hehe! I loved those books when I was wee.

    Hey Mangocheeks :)

    Me too Soma, I love mushrooms!

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  9. Jacqueline, it's about time! You'll find yourelf connecting better with your readers, more personal.

    'Tis a fine pasta, love all the elements, aye.

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  10. Jacqueline,

    this is an absolute winner! I would try it with morels as a twist - heck - you cannot go wrong I guess -

    Gabi @ mamaliga

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  11. I was very torn about whether to use an alias or my real name too. In the end I decided that my name is generic enough to not give the game away too much!

    Spinach and mushroom is such a yummy combo, I stopped eating pasta a while back as I ate too much and got sick of t, but I am back on it again recently :)

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  12. I love that name 'holler' and wondered where it was from but it is nice to use your name because I agree it gets confusing - that pasta dish looks delish - I rarely use cream in pasta dishes but when I do I think I could get used to it very often!

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  13. It sounds divine! Bookmarked it is.

    And I who have always thought Holler was a charming, quirky Scottish name, it has definitely not felt impersonal at all! Though nice to meet you un-aliased:)

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  14. Oh jeez. It's these kind of "simple" pastas that just do me in. A few top of the line ingredients and all is right with the world. I kind of like Holler!

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  15. Looks really delicious, all my favourite foods together mm

    I did wonder where 'Holler' came from :)

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  16. Dear Holler (Jacqueline!). Oh my gosh... two years? Wow... I do remember that I found your blog around the same time I started mine, and that yours was new too... I'm not a 100 per cent regular visitor, but I have enjoyed gleaning inspiration from your recipes, and I especially love your posts about your trips to Cypress!

    Congrats on the milestone :)

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  17. I was the same when I started blogging - it took me a while to feel comfortable using my real name too. I love the look of this pasta dish - I'm currently starving and would love a bg bowl of this right now!

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  18. Hello Jacqueline!

    Creamy pastas. Yum. Yum. Yum. Cheese and cream, I could eat all day, every day. I don't obviously as I'd be 30 stone if I did. just saying - I could. :-P

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  19. I love the name Jacqueline! I'm so glad that you're using your real name (although I will admit that Holler was quite cute :) ). And this linguine looks FABLUOUS. You are always a master of delicious dishes!

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  20. spinach and mushrooms are two of my favorite things.

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  21. Hey Jacqueline! Congrats on making the switch. Though I am still very fond of Holler--!! The linguine looks great, too. :)

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  22. This dish looks great, and it looks like it can easily be made vegan...awesome!

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  23. I noticed that you changed over to Jacqueline. I've always been okay with using my real name but am still a bit wary of sharing too much info on a public blog! I can see why this dish is hard to resist making more than once a week.

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  24. Jacqueline it shall be, then. I'd always wondered where "Holler" had come from - of course! How I loved that book.

    Congratulations on being brave and wow!, what a recipe to present on the outing of your real self! XX

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  25. creamy pasta.. that is so great.. cant wait to try this one..

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  26. Thanks Peter :)

    Morels would be a good addition Gabi :)

    Hi Jenny, I get a bit like that about a dish now and then, if I have it too often!

    I try not to have it too often Johanna, I always found cream dishes a little sickly, but the addition of stock in this sauce really makes a difference!

    Thank you Pia :)

    Hi Dana, I am always a sucker for any dish with mushrooms.

    Hi Anne, I liked the name Holler because of the book and not because I shout a lot, honest :)

    Thanks Little Miss Moi :)

    It is never wise to browse food blogs when you are hungry Antonia, just sheer torture :)

    They have to be a treat really don't they Wendy :)

    Thanks Elyse :)

    Me too Food Hunter :)

    Thanks Ricki :)

    A spot of soya milk and it would be gorgeous Wheeler :)

    Hi Ashley,I have gotten a grip of myself and will hold of making it again for a while, as I could easily get hooked and it is fattening!

    Thanks Lucy, I am glad you enjoyed the book too! it is such a feel good book :)

    Hope you enjoy it B. H. :)

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  27. Nice to find out your real name Jacqueline! Holler seemed an unusual but lovely name! I'm not sure about using my full name yet.... give it time maybe.

    The pasta looks lovely - creamy mushroomy things go so well together!

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  28. This comment has been removed by a blog administrator.

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I love reading comments, so thank you for taking the time to leave one. Unfortunately, I'm bombarded with spam, so I've turned on comment moderation. I'll publish your comments as soon as I can and respond to them. Don't panic, they will disappear when you hit publish. Jac x

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