Mushroom and spinach spaghetti
If you want a quick and easy lunch or supper during the week this mushroom and spinach spaghetti ticks all the boxes! Using wholesome pasta or gluten-free spaghetti makes this dish rather healthy too! If you’re vegan – use some plant-based cream such as oat cream instead of kefir. Serve it with a crispy salad.
Ingredients
Method
- Cook the pasta according to packet instructions, drain and keep warm in the pan.
- Meanwhile, finely chop the garlic and spring onion (green parts too). Heat the oil in a pan and gently fry them until translucent.
- Chop the mushrooms and add to the pan, then gently sauté for 8-10 minutes, until soft and the water has evaporated. Add the spinach, cover and gently steam until it has wilted.
- Remove the pan from the heat and stir in the kefir or yoghurt. Season to taste with salt & pepper. Add the lemon zest and chilli flakes, if used.
- Toss the pasta with the creamy mushroom sauce, then warm it up if necessary and serve immediately.