Mushroom and Spinach Spaghetti2014-11-28
- Servings : 4
- Prep Time : 15m
- Cook Time : 30m
- Ready In : 45m
This delicious spinach and mushroom pasta dish is a popular choice for vegetarians and meat-lovers alike.
- 1 tbsp Olive Oil
- 1 bunch spring onions, finely sliced
- 2 garlic cloves, finely chopped
- 10 button mushrooms, finely sliced
- 200g fresh spinach, washed
- 1 tbsp plain our
- 200ml crème fraîche
- Natural Salt and Natural Black Pepper
- 300g Spaghetti
Heat the Olive Oil in a pan and gently fry the spring onions and garlic for a few minutes, or until pale golden-brown.
Add the mushrooms and fry over a high heat for 8-10 minutes, or until the water has evaporated. Tip the spinach into the pan, and stir regularly as it wilts. Continue cooking over a medium heat until most of the water has evaporated.
Sprinkle the our over the mixture, stir it in well, then cook for a further minute. Remove the pan from the heat and stir in the crème fraîche. Return the pan to the heat, bring to the boil, and simmer for a few minutes, or until the sauce has thickened. Season to taste with Natural Salt and Natural Black Pepper.
Meanwhile, cook the Spaghetti in a large pan of salted boiling water, according to packet instructions. Once cooked, drain the pasta, and toss with the mushroom and spinach sauce. Serve immediately.