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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.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 2 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 200 g spaghetti gluten-free, if needed
  • 1 Tbsp olive oil
  • 1 bunch spring onions
  • 1 garlic clove
  • 200 g chestnut mushrooms finely sliced
  • 200 g 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

Method
 

  1. Cook the pasta according to packet instructions, drain and keep warm in the pan.
  2. Meanwhile, finely chop the garlic and spring onion (green parts too). Heat the oil in a pan and gently fry them until translucent.
  3. 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.
  4. 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.
  5. Toss the pasta with the creamy mushroom sauce, then warm it up if necessary and serve immediately.