Basil Cream Pasta Recipe
Linguini, artichoke, spinach, mushrooms and onions in basil cream sauce.
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Ingredients
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Pasta
Vegetables
Sauce
Method
Cooking the Pasta
- 1
Boil the Linguini
In a large pot, bring salted water to a boil. Add 8 oz of linguini and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and set aside.
Preparing the Vegetables
- 2
Sauté the Vegetables
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent. Add the sliced mushrooms and cook for an additional 3-4 minutes. Finally, stir in the artichoke hearts and fresh spinach, cooking until the spinach wilts, about 2 minutes.
Making the Sauce
- 3
Prepare the Basil Cream Sauce
In a medium saucepan over low heat, combine 1 cup of heavy cream with 3 minced garlic cloves. Allow it to warm up for 2-3 minutes without boiling. Stir in 1 cup of chopped fresh basil, 1 cup of grated Parmesan cheese, 1 teaspoon of salt, and 1 teaspoon of black pepper. Stir continuously until the cheese is melted and the sauce is smooth.
Combining and Serving
- 4
Combine Pasta and Sauce
In the skillet with the sautéed vegetables, add the drained linguini. Pour the basil cream sauce over the pasta and toss everything together until evenly coated. Heat for an additional 2 minutes to ensure everything is warmed through.
- 5
Serve
Serve the basil cream pasta hot, garnished with extra basil or Parmesan if desired.