Creamy mushroom & spinach pasta

Creamy Mushroom & Spinach Pasta

A flavorful bowl of fresh Italian summer ingredients.

Ingredients

150g gluten free pasta (I used quinoa pasta)

300g large Portobello mushrooms, sliced into 1cm thick slices

2 garlic cloves, finely chopped

200g spinach

100g soft goats cheese

Totalnrg Tips

For a lighter dish, replace the pasta with spaghetti squash or courgette noodles.

The creamy mushroom and spinach sauce can also used a topping on bread in a Bruschetta style dish.

Preparation time 20 minutes - Serves 2

Bring a large pan of water to the boil. Add plenty of salt then add the pasta and cook according to packet instructions.

Put a large deep frying pan over a high heat and add 1 tbsp oil. Add the mushroom slices and cook for about 5 minutes, turning often.

When they are softened and have reduced down add the garlic and fry for another couple of minutes before adding half of the spinach leaves. Allow to wilt down completely before adding the soft goats cheese and seasoning well. Allow the cheese to melt and create a creamy sauce that coats the mushrooms.

Drain the pasta and tip straight into the sauce. Mix everything together well and serve with the remaining raw spinach leaves dressed with a squeeze of lemon juice and a drizzle of olive oil.

#MUSHROOMBENEFITS

Mushrooms are one of the few non-animal sources of vitamin D.

Mushrooms contain active polysaccharides, one of which is a type of soluble fibre called beta-glucan. This compound activates parts of your immune system, including immune cells called natural killer cells and macrophages, and by so doing it increases our body’s ability to fight infection and possibly even stop the growth or progression of tumours.

Mushrooms also contain B vitamins as well as the mineral selenium.