Creamy Umami Veggie Pasta

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!