Undertones of earthy richness come together in this world-class dish, with spinach, mushrooms, and walnuts. Balanced with streams of al dente linguine pasta, creamy feta, and a kick of chilli. Drizzle over zesty lemon juice and savour this ground-breaking vegetarian pasta dish, Chef!
Walnut & Basil Pesto Pasta
Walnut & Basil Pesto Pasta
with spinach & garlic mushrooms
Hands on Time: 25 - 40 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Button Mushrooms
- Danish-style Feta
- Dried Chilli Flakes
- Garlic Clove
- Garlic Cloves
- Lemon Juice
- Linguine Pasta
- Pesto Princess Basil Pesto
- Spinach
- Walnuts
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
LOVELY LINGUINE
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Loosen the pesto with olive oil in 5ml increments until drizzling consistency. Drain the pasta and toss through the loosened pesto and the rinsed spinach.
SMELLS LIKE A WINTER WONDERLAND
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GARLICKY MUSHROOMS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms until golden, 5-6 minutes (shifting occasionally). In the final minute, add the grated garlic (to taste). Remove from the pan and season.
NOW THAT’S A PASTA DISH!
Dish up the pesto pasta and top with the garlicky mushrooms. Crumble over the drained feta and sprinkle over the toasted walnuts and the chilli flakes (to taste). Finish with a generous drizzle of lemon juice. Tuck in!
Linguine Pasta - 100g
Pesto Princess Basil Pesto - 50ml
Spinach - 20g
Walnuts - 10g
Button Mushrooms - 125g
Garlic Clove - 1
Danish-style Feta - 30g
Dried Chilli Flakes - 2,5ml
Lemon Juice - 10ml
LOVELY LINGUINE
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Loosen the pesto with olive oil in 5ml increments until drizzling consistency. Drain the pasta and toss through the loosened pesto and the rinsed spinach.
SMELLS LIKE A WINTER WONDERLAND
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GARLICKY MUSHROOMS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms until golden, 5-6 minutes (shifting occasionally). In the final minute, add the grated garlic (to taste). Remove from the pan and season.
NOW THAT’S A PASTA DISH!
Dish up the pesto pasta and top with the garlicky mushrooms. Crumble over the drained feta and sprinkle over the toasted walnuts and the chilli flakes (to taste). Finish with a generous drizzle of lemon juice. Tuck in!
Linguine Pasta - 200g
Pesto Princess Basil Pesto - 100ml
Spinach - 40g
Walnuts - 20g
Button Mushrooms - 250g
Garlic Cloves - 2
Danish-style Feta - 60g
Dried Chilli Flakes - 5ml
Lemon Juice - 20ml
LOVELY LINGUINE
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Loosen the pesto with olive oil in 5ml increments until drizzling consistency. Drain the pasta and toss through the loosened pesto and the rinsed spinach.
SMELLS LIKE A WINTER WONDERLAND
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GARLICKY MUSHROOMS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms until golden, 6-7 minutes (shifting occasionally). In the final minute, add the grated garlic (to taste). Remove from the pan and season.
NOW THAT’S A PASTA DISH!
Dish up the pesto pasta and top with the garlicky mushrooms. Crumble over the drained feta and sprinkle over the toasted walnuts and the chilli flakes (to taste). Finish with a generous drizzle of lemon juice. Tuck in!
Linguine Pasta - 300g
Pesto Princess Basil Pesto - 150ml
Spinach - 60g
Walnuts - 30g
Button Mushrooms - 375g
Garlic Cloves - 3
Danish-style Feta - 90g
Dried Chilli Flakes - 7,5ml
Lemon Juice - 30ml
LOVELY LINGUINE
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Loosen the pesto with olive oil in 5ml increments until drizzling consistency. Drain the pasta and toss through the loosened pesto and the rinsed spinach.
SMELLS LIKE A WINTER WONDERLAND
Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GARLICKY MUSHROOMS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms until golden, 6-7 minutes (shifting occasionally). In the final minute, add the grated garlic (to taste). Remove from the pan and season.
NOW THAT’S A PASTA DISH!
Dish up the pesto pasta and top with the garlicky mushrooms. Crumble over the drained feta and sprinkle over the toasted walnuts and the chilli flakes (to taste). Finish with a generous drizzle of lemon juice. Tuck in!
Linguine Pasta - 400g
Pesto Princess Basil Pesto - 200ml
Spinach - 80g
Walnuts - 40g
Button Mushrooms - 500g
Garlic Cloves - 4
Danish-style Feta - 120g
Dried Chilli Flakes - 10ml
Lemon Juice - 40ml
Woolies Products in this dish
