Vegetarian Spicy Linguine with Spinach, Mushrooms, Tomatoes

No sauce? There is. Just most of the sauce has been absorbed by the linguine while tossing the pasta in the pan of vegetables, mushrooms and sauce. I actually allow the "not-fully-cooked" linguine to sit and soak in the sauce till most of the sauce is absorbed (gone), and then linguine cooks to al-dente perfect. Of course, I did not start off with making a huge batch of sauce.

Yes yes. In the style of stir-fry noodles if you wish to call this. Without meat, a vegetarian pasta can be made equally tasty and it is not heavy on the stomach at all. How tasty? We have tomatoes, a variety of mushrooms (shitake, brown crimini, woodear)....woo earthy! and spinach. Of course, the spices work in really well.

And to me, this is another "beat-the-tradition" vegetarian pasta dish out from the usual vegetarian or cream-based mushroom pasta dish served up in restaurants/cafes.

Vegetarian Spicy Linguine with Spinach, Tomatoes and Mushrooms
Ingredients: 2 cloves garlic, finely minced; 1/2 onion, thinly sliced; pinch of cumin, fennel and turmeric powder, 1/2 tbsp curry powder; 1 small carrot, thinly sliced; 3-4 brown crimini mushrooms caps, thinly sliced; 2-3 shitake mushrooms caps, thinly sliced; 2 woodear mushrooms (black fungus mushrooms); soaked in water for 10 mins, drained off water, thinly sliced; 1 tomato, diced to bite-size; 4 handful of baby spinach, rinsed thoroughly; salt and pepper to taste; 2-3 serving of cooked linguine.

Directions: Heat some olive oil in the pan. Add in cumin, fennel to roast. Once you smell the aroma, add onions, followed by garlic and fry till fragrant. Add curry powder and fry briskly. Add in carrots, then tomatoes and fry briskly. Add in mushrooms and fry for about 3 minutes. Add in woodear mushrooms and fry for about 2 minutes. Add about 1 cup water, mix well, cover pan and allow mixture to simmer till tomatoe juice is released and flavors from all the ingredients are uniformly combined. Add the spinach, mix well, then salt and pepper to taste. Add in linguine and toss well with the sauce ingredients of mushrooms, tomatoes and spinach.

Bon Appetit!

I am submitting this to Presto Pasta Nights #186, hosted by Chef Cayenne.

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