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Protein-Rich Mushroom & Spinach Linguini (vegan)

250 g linguini
2 tbsp olive oil
1 medium onion
1 clove of garlic
200 g white mushrooms
2 tbsp Alver Golden Chlorella
1 pinch Red chili flakes (optional)
2 handful washed baby spinach

Begin by bringing a large pot of salted water to a boil.

Next, heat a large pan to medium high heat.

Dice the onion and garlic clove and slice the mushrooms. Add the olive oil to the pan and begin frying the onion and garlic. Once the onions have softened, add the mushrooms and a pinch of both salt and pepper and cook for approximately 4 minutes.

Once the salted water is boiling, add the linguini and cook according to the package instructions.

Add the Golden Chlorella to the pan and stir in with the mushrooms. Continue stirring and cooking for 2 minutes and then add the spinach to the pan allowing it to wilt. Also, add the pinch of chili flakes if desired.

Reserve one mug of the starchy pasta water and then drain off the pasta. Immediately, add the hot cooked pasta to the pan of mushrooms and spinach. Remove the pan from the heat and continue to stir everything together. Add a splash of the reserved starchy water to help the sauce reach your preferred consistency. Serve immediately.

This recipe feeds approximately two people.

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