| Prep: 15 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 365 | 16g | 4g | 43g |
| sugars | fibre | protein | salt |
| 3g | 4g | 11g | 0.39g |
One dish that has quickly become a favorite of mine is the Fiddlehead and Wild Mushroom Linguine. As a Californian, I have a deep love for fresh, locally sourced ingredients, and this recipe is a delicious and health-conscious embodiment of that passion. Accompanied by the full-bodied taste of wild mushrooms and the unique flavor of fiddleheads, this linguine is a dish that brings together an exciting yet wholesome combination of ingredients.
The Heart of the Recipe: Fiddleheads and Wild Mushrooms
A fondness for comfort food does not always have to compromise your health, and this dish is a testament to that. Fiddleheads, with their unique, fern-like appearance, not only add a touch of whimsy to this pasta, but they also pack a surprising amount of nutrients, like omega-3 fatty acids, dietary fiber, and vitamin C. Combined with wild mushrooms – nature’s little nutrient powerhouses – which are loaded with B-vitamins, antioxidants, and gut-healthy fiber, this dish takes ‘nutrient-dense’ to a whole new level.
Uniting Health and Comfort
As a mother of three adopted children, creating dishes that are both delicious and nourishing has always been my priority. The Fiddlehead and Wild Mushroom Linguine does just that—offering a comforting bowl of pasta with the added bonus of valuable nutrients that contribute to overall health. It’s exciting to find a recipe that my kids love, and I can feel good about serving.
This dish is reminiscent of a classic Italian pasta with a distinctly Californian twist, making it a wonderful main course or side dish. It pairs beautifully with a crisp, dry white wine, a green salad, or a hearty ciabatta—giving you the flexibility to create a dining experience that suits your preferences. For those seeking a plant-forward lifestyle or for those who love unique and delicious takes on pasta, this recipe is something you have to try.
What You’ll Need
- 12 ounces of linguine noodles
- 2 cups of cleaned fiddleheads
- 2 cups of assorted wild mushrooms, sliced
- 4 cloves of garlic, minced
- 1 medium-sized yellow onion, diced
- 1/4 cup of extra virgin olive oil
- 1/2 cup of white wine
- 1/2 teaspoon of red pepper flakes
- Salt and pepper to taste
- 1/2 cup of grated Parmesan cheese
- Parsley for garnish
- Lemon wedges to serve
Method
Step One
First, you will need to boil a large pot of salted water. Once the water is boiling, add the linguine noodles and cook they are al dente. This should take approximately 9-11 minutes.
Step Two
In the meantime, heat the extra virgin olive oil in a large skillet over medium heat. Once the oil is heated, add the diced onion and minced garlic. Cook until the onions are translucent and the garlic is fragely, typically around 3-4 minutes.
Step Three
Add the cleaned fiddleheads and sliced wild mushrooms to the skillet. Sauté for around 5-7 minutes, or until the mushrooms are golden and the fiddleheads are tender yet crisp.
Step Four
Mix in the white wine, red pepper flakes, and season with salt and pepper to taste. Let the wine reduce for a few minutes, until about half has evaporated.
Step Five
By this time, the linguine should be cooked. Before draining the pasta, set aside half a cup of the pasta water. After draining the pasta, transfer it to the skillet with the fiddlehead and mushroom mixture.
Step Six
Pour in the reserved pasta water, and toss everything together to ensure the pasta is well coated with the sauce. Keep cooking for about 2-3 minutes on medium heat for the flavours to meld together.
Step Seven
Remove the skillet from the heat and sprinkle the grated parmesan cheese over the pasta. Toss once more until the cheese is melted and evenly distributed.
Step Eight
Before serving, garnish the linguine with parsley, and provide lemon wedges on the side. The dish is then ready to be enjoyed!
