Spaghetti with mushroom and spinach
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
Method
- 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.