Creamy Umami Veggie Pasta

recipe

• Step 1
  Heat a drizzle of olive oil in a frying pan over medium heat. Add the mushrooms & garlic (grated or minced). Season with salt & cook until the mushrooms are browned & tender, about 4-5 min.
• Step 2
  Meanwhile, in a saucepan of boiling salted water, cook the linguine according to package instructions.
• Step 3
  If necessary, drain & thinly slice the sun-dried tomatoes. Sprinkle in the umami seasoning & mix, then add the sliced sun-dried tomatoes & mix again.
• Step 4
  Add the spinach & stir until wilted, about 1-2 min.
• Step 5
  Using a heat-safe measuring cup or ladle, reserve some pasta water (1/4 cup per serving).
• Step 6
  Pour the heavy cream into the frying pan with the veggies & bring to a gentle simmer.
• Step 7
  Drain the linguine & add it to the sauce, tossing to coat. Add a splash of the reserved pasta water as needed.
• Step 8
  Serve the linguine in a shallow bowl & finish with a sprinkle of parmesan (optional). Enjoy!