Creamy Mushroom and Spinach Pasta

Course: Main Course

Cuisine: Italian

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings:

Calories: 394kcal

Author: Andrea Soranidis

This easy and creamy vegetarian mushroom and spinach pasta is a fantastic option for a quick delicious meal in just 10 minutes!

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Ingredients

2 tablespoon extra virgin olive oil
1 small red onion finely minced
1 garlic clove lightly crushed
120 g organic spinach leaves
150 g white or chestnut mushrooms halved
350 g pasta
100 g crème fraîche I use Yeo Valley
2 tablespoon mild or mature cheddar finely grated
sea salt and black pepper to taste

Instructions

Cook the spaghetti in a large pan of lightly salted boiling water for 8 mins or until al dente.
Meanwhile, heat a large pan over medium heat. Add the extra virgin olive oil, followed by the finely chopped onion, mushrooms and garlic. Cook over medium-low heat for 5 minutes, then add the spinach leaves and cover with a lid. Stir occasionally until the spinach leaves are tender, and season with salt and pepper. Discard the garlic and remove the pan from the heat.
Drain well the spaghetti, reserving a ladleful of the pasta water.
Transfer the spaghetti into the pan with the other ingredients. Stir in the crème fraîche, the cheese and the reserved cooking water if necessary.
Heat through for a minute, mixing well all the ingredients. Season to taste with black pepper and serve immediately.

Video

Notes

VEGAN SPINACH AND MUSHROOM PASTA

To make a vegan mushroom and spinach pasta, use vegan Parmesan-style cheese and substitute the creme fraiche with a vegan alternative.

STORAGE TIPS

This pasta is best served straight away, however, you can store leftover mushroom spinach pasta in an airtight container and keep in the fridge for up to 2 days.

Warm over low heat and add a splash of creme fraiche and extra cheese.

Nutrition