Creamy Mushroom Spinach Pasta (Printable Version)
# What You’ll Need:
→ Main Ingredients
01 -
2 tablespoons extra virgin olive oil
02 -
1 small red onion, finely minced
03 -
1 garlic clove, lightly crushed
04 -
120 g organic spinach leaves
05 -
150 g white or chestnut mushrooms, halved
06 -
350 g pasta
07 -
100 g crème fraîche (e.g., Yeo Valley)
08 -
2 tablespoons grated mild or mature cheddar cheese
09 -
Sea salt and black pepper, to taste
# Steps to Follow:
01 -
Bring a large pan of lightly salted water to a boil. Add the pasta and cook for 8 minutes or until al dente.
02 -
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.
03 -
Add the spinach leaves to the pan, cover with a lid, and cook until tender, stirring occasionally. Season with salt and pepper. Discard the garlic and remove the pan from heat.
04 -
Drain the pasta, reserving a ladleful of the cooking water. Transfer the pasta to the pan with the vegetables. Stir in the crème fraîche, grated cheese, and reserved cooking water if needed.
05 -
Heat through for 1 minute, mixing well. Season with black pepper to taste and serve immediately.
# Additional Notes:
01 -
To make a vegan version, use vegan Parmesan-style cheese and substitute crème fraîche with a vegan alternative.
02 -
For storage, refrigerate leftovers in an airtight container for up to 2 days. Reheat over low heat with a splash of crème fraîche and additional cheese.