Here’s an easy Meatless Monday treat for you Galley Peeps.

Rich sauted mushrooms swimming in a creamy lemony sauce.

Some greens to make it complete

All tossed in to buttery pasta then a healthy sprinkle of Parmesan and fresh parsley to round out the dish.

Bon appetit and you’re welcome.

LEMONY MUSHROOM SPINACH LINGUINE

 

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Author: Galley Kat

Serves: 2 servings

Ingredients

• 1 tbsp olive oil
• 1 tbsp butter
• 4 generous cups sliced mushrooms
• 2 cloves garlic, minced
• 1 tbsp chopped fresh thyme or 1 tsp dried
• ½ package of linguine, cooked, drained with ½ cup pasta water reserved
• juice and zest of 1 lemon
• ⅓ cup 35% cream
• ¼ cup freshly grated Parmesan + more for serving
• 4 cups loosely packed baby spinach
• ½ cup chopped parsley to serve
• Salt and pepper to taste

Instructions

1. Heat oil and butter in saucepan and saute mushrooms until most of their liquid is released.
2. Stir in garlic and cook for about 1-2 minutes more.
3. Season and add lemon zest and juice.
4. Stir in cream and ¼ cup of Parmesan and simmer until slightly thickened.
5. Add spinach and stir until wilted - just.
6. Toss in cooked pasta and loosen with some of the pasta water if needed.
7. Plate and top with chopped parsley and more Parmesan.

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