Name: Mushroom and spinach spaghetti
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 200g spaghetti (gluten-free, if needed); 1 Tbsp olive oil; 1 bunch spring onions; 1 garlic clove; 200g chestnut mushrooms, finely sliced; 200g baby spinach, rinsed; 4 Tbsp kefir, live yoghurt or crème fraîche; salt and freshly ground black pepper; Grated zest of ½ lemon; To serve: chilli flakes (optional)

Mushroom and spinach spaghetti

30 Jan 2019

by Wholeness

Prep Time

5 minutes

Cook Time

10 minutes

Total Time

15 minutes

Background

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

200g spaghetti (gluten-free, if needed)
1 Tbsp olive oil
1 bunch spring onions
1 garlic clove
200g chestnut mushrooms, finely sliced
200g baby spinach, rinsed
4 Tbsp kefir, live yoghurt or crème fraîche
salt and freshly ground black pepper
Grated zest of ½ lemon
To serve: chilli flakes (optional)

Instructions

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.

https://cooktogether.com/recipe-items/mushroom-and-spinach-spaghetti/

Plant-based apple and oat pancakes

Yield : 2
Servings : 2
Cook Time : 00:10 Min

Bagel with grilled tofu, courgette and beetroot

Servings : 4
Cook Time : 00:00 Min

Spiced chickpeas and carrot salad

Servings : 4
Cook Time : 00:45 Min

Double baked sweet potatoes with rice and lentils

Servings : 4
Cook Time : 00:30 Min

Spinach pasta with butternut squash sauce

Servings : 2
Cook Time : 00:20 Min

Warm lentil and courgette salad with crispy tofu

Recent Recipes

Plant-based apple and oat pancakes
These plant-based vegan apple and oat pancakes with banana, walnuts...
Recipe by Dinna |
Bagel with grilled tofu, courgette and beetroot
For a weekend breakfast or brunch this bagel with grilled...
Recipe by Dinna |
Spiced chickpeas and carrot salad
This spiced chickpeas and carrot salad is ready in just...
Recipe by Wholeness |
Double baked sweet potatoes with rice and lentils
This double baked sweet potatoes with rice and lentils is...
Recipe by Wholeness |