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Mushroom & Spinach Pasta
By WLR's Food Information Executive, Laurence Beeken
Ingredients
- 450 g Mushrooms, Common, Raw, Average
- 1 Tbsp/15ml Oil, Olive, Average
- 350 g Penne, Dry, Average
- 5 g Butter, Half Fat, Anchor*
- 2 Dtsp/60g Creme Fraiche, Half Fat, Average
- 20 g Chives, Fresh, Average
- 250g Spinach, Baby, Average
- 1 Lemon Juiced/35½ml Juice, Lemon, Fresh, Average
- ¼ Tsp/½g Pepper, Black, Freshly Ground, Average
Method
- Heat the butter & oil in a frying pan. Add the chopped mushrooms, stir and cover. Cook for 10-15 minutes, stirring occasionally.
- Cook the pasta according to pack instructions. Drain and return to the pan.
- Add the mushrooms, chopped chives, juice & zest of one small lemon and the creme fraiche.
- Toss everything together and add the spinach. Heat together for 3-4 minutes or until the spinach wilts.
- Season with black pepper and serve.
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Recipe Info
| Preparation Time | 5 mins |
|---|---|
| Cooking Time | 25 mins |
| Serves | 4 |
Nutrition Data per Serving
| Calories (kcal) | 402.4 |
|---|---|
| Carbohydrate (g) | 64.8 |
| Protein | 15.2 |
| Fat (g) | 9.2 |
| Fibre (g) | 5.0 |
| Fruit and Veg | 2.4 |
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