250g chestnut mushrooms, thinly sliced
280g jar of artichokes, drained and roughly chopped
1 small onion, thinly sliced
3 garlic cloves, crushed
750ml vegetable stock
2 tbsp olive oil
1 tsp dried oregano
½ tsp dried thyme
120g frozen spinach
- Into a large pot, place the oil, mushrooms, artichokes, onion and garlic. Break the linguine in half and add it to the pot with the oregano, thyme, and some black pepper.
- Pour over the vegetable stock and push the ingredients down under the surface as much as possible. Put the lid on the pot, place over a high heat and bring it to a rolling boil.
- Once it comes to a boil, stir the pot to mix the ingredients evenly. Turn the heat down to a simmer and cook, with the lid on, for 10-15 minutes, or until the pasta is al dente and most of the liquid has been absorbed. Stir every few minutes to prevent the pasta from sticking.
- Once the pasta is cooked, add the frozen spinach. Allow the heat from the pasta to thaw the spinach. Stir the pot to help break up the clumps of spinach as they melt. Top with grated Parmesan and serve.