Creamy Mushroom Alfredo

Veggie

with Linguine and Spinach

8 min

Difficulty: 2/3

Italian

Perfect pasta doesn't take a lot of ingredients or time! This creamy Alfredo has a secret ingredient: soy sauce! Adding soy sauce to the mushrooms gives this Alfredo an umami kick. Ingredients: 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Mushrooms • Linguine (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Spinach • Shallot • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) (milk) • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Garlic salt (salt, garlic powder, silicon dioxide) • Chili flakes.

Allergens

Triticale

Soy

Mustard

Wheat

Milk

Sulphites

Crustaceans

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Gluten

Utensils

Large Pot

Measuring Spoons

Large Non-Stick Pan

Measuring Cups

Colander

Tags

Veggie

Ingredients

Linguine

170 g

Mushrooms

227 g

Cream

237 mL

Shallot

1 unit(s)

Baby Spinach

56 g

Garlic Salt

4 g

Cream Cheese

2 unit(s)

Chili Flakes

4 g

Parmesan Cheese, shredded

0.25 cup

Soy Sauce

1 tbsp

Pepper

0.06 tsp

Butter

1 tbsp

Salt

0.06 tsp

Preparation

Before starting, bring a large pot of salted water to a boil over high.
Wash and dry all produce.
Once water is boiling, add linguine. Cook uncovered for 10-12 min, stirring occasionally, until tender but still firm to the bite.
Strain linguine, then return to the pot, off heat.

Meanwhile, peel, then finely chop shallot.
Thinly slice mushrooms.
Roughly chop spinach.

Heat a large non-stick pan over medium-high.
When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
Add shallots. Cook for 2-3 min, stirring often, until softened.
Add mushrooms and 1/4 tsp (1/2 tsp) garlic salt. Cook for 2-3 min, stirring occasionally, until mushrooms begin to soften.
Add soy sauce. Cook for 2-3 min, stirring often, until mushrooms are tender. Season with pepper.

Reduce heat to medium.
Stir cream cheese into mushroom-shallot mixture. Cook for 1-2 min, stirring often, until cream cheese melts.
Add cream. Cook for 2-3 min, stirring often, until sauce thickens slightly.
Add spinach. Stir for 1-2 min, until wilted.