Creamy Mushroom Alfredo
with Linguine and Spinach
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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Parmesan Cheese, shredded
(Contains Soy, Sulphites, Wheat)
Not included in your delivery
Before starting, wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Add linguine to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Drain and return linguine to the same pot, off heat.
Meanwhile, peel, then finely chop shallot. Thinly slice mushrooms. Rough chop spinach.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted. Add shallots. Cook, stirring often, until softened, 2-3 min. Add mushrooms and 1/4 tsp garlic salt (dbl for 4 ppl). Cook, stirring occasionally, until mushrooms begin to soften, 2-3 min. Add soy sauce. Cook, stirring often, until mushrooms are tender, 2-3 min. Season with pepper.
Reduce heat to medium. Stir cream cheese into mushroom mixture. Cook, stirring often, until cream cheese melts, 1-2 min. Add cream. Cook, stirring often, until sauce thickens slightly, 2-3 min. Add spinach. Stir until wilted, 1-2 min. Season with 1/4 tsp garlic salt (dbl for 4 ppl) and pepper.
Pour mushroom Alfredo sauce into the pot with linguine, then toss to combine.
Divide mushroom Alfredo between bowls. Sprinkle with Parmesan. Sprinkle chili flakes over top, if desired.