Name: Spaghetti with mushroom and spinach
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 200g spaghetti (gluten-free or standard); 150g button mushrooms; 1 Tbsp olive oil; Zest and juice of 1 lemon; 2 cloves of garlic; ½ chilli or 2 pinches of chilli flakes; 200g baby spinach; 2 tbps toasted pine nuts (optional)

Spaghetti with mushroom and spinach

3 May 2017

by Dinna

Prep Time

5 minutes

Cook Time

10 minutes

Total Time

15 minutes

Background

Pasta dishes make quick, easy and filling meals, so they are ideal on busy or lazy days. Also, when you’re on a gluten-free diet, an easily available and large variety of gluten-free pastas provides a good base for many satisfying meals. This spaghetti with mushroom and spinach is an easy, zesty and vegan dish using gluten-free spaghetti - but of course you can also make it with normal durum wheat pasta of any kind.

Ingredients

200g spaghetti (gluten-free or standard)
150g button mushrooms
1 Tbsp olive oil
Zest and juice of 1 lemon
2 cloves of garlic
½ chilli or 2 pinches of chilli flakes
200g baby spinach
2 tbps toasted pine nuts (optional)

Instructions

Cook the pasta according to the package instructions.
Meanwhile, slice the garlic and chop the chilli. Cut the mushrooms in half.
Heat the oil in a frying pan and cook the garlic and chilli and fry them gently for a minute.
Add the mushrooms and the lemon juice. Let it bubble then put a lid on and sauté for 5 minutes.
Wash & drain the spinach, then add to the pan together with a ladleful of the pasta’s cooking water. Put the lid on again and cook for a minute or so until the spinach has wilted.
Drain the pasta and mix it with the mushroom sauce together with the lemon zest and pine nuts (if used).
Season with salt and pepper to your liking.
Serve warm with Parmesan (or vegan grated cheese of your choice) and a green salad on the side.