This spinach and mushroom pasta is what I’m bound to be eating on a Friday night at home if I’m not out for dinner or ordering takeout. However it also makes an indulgent midweek vegetarian feast when you’re short on time.
It’s ridiculously yum – like lipsmackingly so – and has a luxuriously creamy mouthfeel that makes you feel like you’re really treating yourself. Since it’s packed with cream and parmesan, I guess you are, but it’s just so quick and easy to make that it may not feel like it initially. Plus it’s super affordable to put together. What more could you ask for?
This isn’t any ordinary spinach and mushroom pasta either. With special ingredients like thyme, wine, cinnamon, lemon zest, and parmesan, the dish is elevated into something rather special.
How to make spinach and mushroom pasta
400g mixed mushrooms chopped
Small bunch fresh thyme
2 large garlic cloves chopped
Dash dry white wine
250ml double pouring cream
1/4 tsp ground cinnamon
2 handfuls chopped spinach
Zest of half a lemon
Squeeze of lemon juice
1/2 cup grated parmesan plus more for serving
2 cups cooked wholewheat pasta of your choice (approx 1 cup uncooked)
1. Saute mushrooms along with thyme in a hot pan with olive oil until mushrooms are caramelised.
2. Add a knob of butter as well as garlic to the pan and saute until fragrant.
3. Add wine, cook out alcohol, and add cream to the pan.
4. Simmer cream for 5 – 10 minutes, then add spinach and cook through.
5. Continue simmering until a thick, silky sauce is formed, add lemon zest, parmesan, and stir through.
6. NOTE: If you’ve opted for a thinner pouring cream and you’re feeling impatient, simply add 1 tsp corn flour mixed in a dash of water to your sauce, then cook for a further 5 mins. This will thicken it quickly.
7. Add cooked pasta to the pan and stir to coat. Serve with extra parmesan.