Although I wouldn’t say I ‘hated’ any vegetable, I have to admit that mushrooms are often in the lower realms of the list. I really like them in this dish though, as their own mushroomy flavour goes well with Italian tastes like garlic, lemon and parsley. This is also the pasta recipe that I always turn to when I have no time to cook or don’t feel like waiting for dinner. I find it’s always useful to keep a carton of soya cream in the cupboard for emergency pasta sauces, and even mini supermarkets can usually provide a packet of mushrooms. Hopefully some of the other ingredients are likely to be in your store cupboard anyway, but if not then they’re pretty standard and easy to get hold of too.
Ingredients for mushroom and spinach pasta (serves 2):
– 150 g pasta
– Olive oil
– 1 large onion
– 1 pack of mushrooms
– 2 cloves of garlic (crushed)
– A good handful of parsley
– Zest of 2-3 lemons
– 1 small pack of spinach
– A carton of soya cream
1. Bring a large saucepan of water to the boil (or cheat and use a kettle). Meanwhile chop the onion and mushrooms and set aside.
2. Add the pasta to the boiling water with a little oil and simmer until tender (about 10 mins).
3. Meanwhile, heat a good splash of oil in a pan and add the onion. Saute, stirring constantly, until it turns semi transparent.
4. Add the mushrooms, along with the garlic and parsley. Continue to simmer, stirring very frequently, until the mushrooms begin to exude some liquid. Stir in the lemon zest and spinach (which may need to be added in batches, waiting until one lot has wilted before adding the next).
5. When the pasta is ready, drain and add to the mushrooms. Stir in the soya cream and simmer until it’s thoroughly heated. Serve while still piping hot.