Spinach linguine with colourful tomatoes and mushrooms

Name: Spinach linguine with colourful tomatoes and mushrooms
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 200 g Baby Spinach; 7-10 Tbsp Salt; 300 g Flour; 300 g Durum wheat semolina; 12 tablespoons (approx. 120 ml) Olive oil; 7-10 Tbsp Salt; 100 g brown Enoki mushrooms (poplar mushrooms, alternatively mushrooms); 250 g red and green tomatoes; 250 g yellow cherry tomatoes; 2 Organic limes; 2 Garlic cloves; 150 ml Vegetable stock; 7-10 Tbsp Sugar; 7-10 Tbsp post-mill pepper; 7-10 Tbsp Flour

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

200 g Baby Spinach
7-10 Tbsp Salt
300 g Flour
300 g Durum wheat semolina
12 tablespoons (approx. 120 ml) Olive oil
7-10 Tbsp Salt
100 g brown Enoki mushrooms (poplar mushrooms, alternatively mushrooms)
250 g red and green tomatoes
250 g yellow cherry tomatoes
2 Organic limes
2 Garlic cloves
150 ml Vegetable stock
7-10 Tbsp Sugar
7-10 Tbsp post-mill pepper
7-10 Tbsp Flour

Directions

1
Sort the spinach, wash and drain. Simmer 75 g spinach in boiling salted water for 2-3 minutes, remove, rinse in cold water and drain. Squeeze the spinach well and mix it in the universal chopper to a fine paste
2
Mix flour and semolina. Add 250 ml water, 3 tablespoons of oil, 1 tablespoon of salt and spinach. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Form into a ball, wrap in foil and chill for approx. 30 minutes
3
If necessary, cut the mushrooms from the root piece, clean and trim them. Wash, clean and cut the tomatoes into bite-sized pieces. Heat 3 tablespoons of oil in a coated pan. Fry the tomatoes and mushrooms for 3-4 minutes while turning, remove from heat
4
Wash the limes in hot water, grate dry and grate the peel. Halve the limes and squeeze them. Peel and chop garlic. Mix tomatoes, vegetable stock, garlic, lime juice, lime zest, remaining spinach, mushrooms and 6 tbsp. oil in a pan. Season with sugar, salt and pepper
5
Wrap the noodle dough from the foil, knead again with your hands and quarter it. Dust the dough with flour and roll it out with a pasta machine bit by bit up to level 5. Dust the dough with flour from time to time. Divide the dough sheet into approx. 30 cm long plates. Turn the plates through the linguine attachment of the pasta machine. Put the noodles in nests on a floured baking tray
6
Cook the pasta in a large pot of boiling salt water for 2-3 minutes. Take off some pasta water. Drain the pasta (do not rinse), add immediately to the tomato mixture, heat again, season to taste, if necessary dilute with some pasta water and arrange on plates