Winter

Creamy Field Mushroom & Spinach Linguine with Vintage Club Cheddar

Name: Creamy Field Mushroom & Spinach Linguine with Vintage Club Cheddar
Prep time: 15 min
Cook time: 30 min
Yield: 3
Ingredients: 1 x 375g Maggie Beer Linguine Egg Pasta; 3/4 cup (180ml) Maggie Beer Extra Virgin Olive Oil; 1/3 cup (80g) unsalted butter; 400g field mushrooms, cut into ½ cm thick slices; Sea salt & freshly cracked black pepper, to season; 5 cloves Australian Garlic, roughly chopped; 1/3 cup (80ml) Maggie Beer Verjuice; 1 1/2 cup (375ml) thickened cream; 150g large spinach leaves; 80g Maggie Beer Vintage Club Cheddar Cheese; Maggie Beer Extra Virgin Olive Oil, to serve

Creamy field mushroom and spinach linguine finished with vintage club cheddar. A rich, comforting vegetarian pasta with earthy flavour and a velvety, cheesy sauce.