Creamy mushroom and spinach pasta
Browned mushrooms and spinach in a creamy sauce sharpened with dijon mustard and thyme. It looks plain and tastes rounder than you would expect from the ingredients.
Method
- Set a large pan of salted water on to boil. Slice the mushrooms and chop the garlic finely.
- Cook the pasta for the time on the packet. Keep a mugful of the water and drain.
- In the meantime, warm the olive oil in a large frying pan over a medium-high heat. Put in the mushrooms in a single layer with a pinch of salt and cook for 6 to 8 minutes, stirring only occasionally, until their water has gone and they are well browned.
- Turn the heat to medium and stir in the garlic and dried thyme for 1 minute.
- Stir in the oat cream and dijon mustard and simmer for 3 minutes, until slightly thickened. Add the spinach a handful at a time and stir until wilted.
- Tip in the pasta with a splash of its water and toss until coated. Check the seasoning and add salt and black pepper and serve.
Tip Do not stir the mushrooms too often. They need contact with the hot pan to brown, and salt added early draws the water out.
Per portion
| Energy | 585 kcal |
| Protein | 19 g |
| Carbohydrate | 80 g |
| of which sugars | 7 g |
| Fat | 20 g |
| of which saturates | 4 g |
| Fibre | 7 g |
| Salt | 0.7 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- mushrooms300 g
- spinach100 g
- garlic3 cloves
- oat cream150 ml
- pasta200 g
- dijon mustard1 tbsp
- dried thyme1 tsp
- olive oil1 tbsp
