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Mushroom & Spinach Pasta

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

  1. Heat the butter & oil in a frying pan. Add the chopped mushrooms, stir and cover. Cook for 10-15 minutes, stirring occasionally.
  2. Cook the pasta according to pack instructions. Drain and return to the pan.
  3. Add the mushrooms, chopped chives, juice & zest of one small lemon and the creme fraiche.
  4. Toss everything together and add the spinach. Heat together for 3-4 minutes or until the spinach wilts.
  5. Season with black pepper and serve.

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