Creamy Gruyere Linguine with Spinach

Could it be? I’m actually coming back to Foodie Fridays (co-hosted with Annmarie and Esther!) with an actual recipe?! (I’m sorry I’ve abandoned it for so long, but in my defense, I was basically without a kitchen for the past 2.5 months.)

This week’s theme is Comfort Foods! Since my brother just brought back a wheel of amazing cheese, I’m sharing a recipe today for Creamy Gruyere Linguine with Spinach (+ Mushrooms + Caramelized Onions)!

Sam befriended a shopkeeper in Greece (their family has made their own wine and cheese for their store for the last 96 years)! They’re having a giant party for their 100th anniversary in a few years. (I wanna go!)

My brother decided to have a get-together with friends to try out various cheesy dishes and I was tasked with creating em’! What comes to mind when you think of comfort food? I usually go for carbs–especially of the pasta and potato variety, so here’s dish #1!

Creamy Gruyere Linguine with Spinach, Mushrooms + Caramelized Onions

Print Recipe

Creamy Gruyere Spaghetti with Spinach, Mushrooms + Caramelized Onions

Looking for a pasta dinner that's different from the regular spaghetti + meatballs? Make this for a tasty dinner!

Prep Time10 minutes mins

Cook Time20 minutes mins

Course: Main Course

Cuisine: Multicultural

Keyword: quick, vegetarian

Servings: 3 people

Calories: 456kcal

Ingredients

• 7 oz linguine
• 2 tbsp Barleans butter-flavored coconut oil
• 1 tbsp all-purpose flour
• 1 cup 2% milk
• 1 cup grated Gruyere cheese
• freshly ground black pepper
• 1 tsp basil
• 1/2 tsp roasted garlic powder
• 1 tsp parsley flakes
• 1 tsp thyme
• pinch of freshly ground sea salt
• 3 cups spinach
• 8 oz white button mushrooms chopped
• drizzle of EVOO
• 1/2 onion diced

Instructions

• Bring a pot of water to boil. Cook the spaghetti for 2-3 minutes less than according to package instructions. (It'll be cooking in the sauce later too!)
• Melt butter-flavored coconut oil in a pan over medium heat and add flour, forming a paste. Slowly add the milk to the pan and whisk continuously. Turn heat down to low to prevent milk from boiling. Add herbs + salt.
• Add cheese and stir the sauce until melted, then add spinach and mushrooms, stirring until spinach wilts.
• In a separate pan, add a drizzle of extra virgin olive oil with the diced onions. Spread the onions out in the pan, stirring occasionally to avoid sticking/burning.
• Add cooked pasta and caramelized onions into the pan and stir to distribute the sauce evenly.
• Sprinkle with gruyere cheese and serve!

This particular type of gruyere cheese can’t be found here in the US because almost all cheese sold commercially in the US is made from pasteurized milk. (The same restrictions don’t apply in Greece.)

I tried to throw in some veggies to balance it out, but I’d probably add even more spinach next time, because 3 cups wilted into almost nothing!

End-of-Week-ish Recap!

• Have you ever been to the Toledo Zoo? Check out on this week’s Travel Tuesday!
• Trying to get back into a fitness routine again? These tips might be helpful!
• Curious about where I went on my road trip? I’m slowly but surely transcribing em’ all here!

• Have you ever had gruyere cheese?
• What’s your favorite type of comfort food? Favorite type of cheese?