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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.
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 or standard
  • 150 g button mushrooms
  • 1 Tbsp olive oil
  • Zest and juice of 1 lemon
  • 2 cloves of garlic
  • ½ chilli or 2 pinches of chilli flakes
  • 200 g baby spinach
  • 2 tbps toasted pine nuts optional

Method
 

  1. Cook the pasta according to the package instructions.
  2. Meanwhile, slice the garlic and chop the chilli. Cut the mushrooms in half.
  3. Heat the oil in a frying pan and cook the garlic and chilli and fry them gently for a minute.
  4. Add the mushrooms and the lemon juice. Let it bubble then put a lid on and sauté for 5 minutes.
  5. 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.
  6. Drain the pasta and mix it with the mushroom sauce together with the lemon zest and pine nuts (if used).
  7. Season with salt and pepper to your liking.
  8. Serve warm with Parmesan (or vegan grated cheese of your choice) and a green salad on the side.