EUROPEAN WHOLE LEAF SPINACH (450G) | NEW
Preparation Time: 5 mins / Cook Time: 20 mins / Serving: 2
1 x EUROPEAN WHOLE LEAF SPINACH (450G) | NEW
2 tbsp olive oil
1 small onion, finely chopped
150g baby mushrooms, halved
2 garlic cloves, crushed
200g low-fat crème fraîche
15g parmesan or vegetarian alternative, grated
½ tsp chilli flakes (optional)
1. Heat the oil in a medium saucepan over a medium heat & fry the onion & mushrooms for 10 mins, or until softened &browned slightly. Meanwhile, cook the pasta following pack instructions.
2. Add the garlic to the pan with the mushrooms & cook for 2 mins more. Tip in the crème fraîche & parmesan, stir to combine, then add the baby spinach. Set aside.
3. Remove the pasta from the heat & drain, reserving 25ml of the water. Toss the pasta in the creamy mushroom sauce, put back on the heat & cook over a low heat until the spinach wilts, about 5 mins. Pour in enough of the reserved water to loosen slightly. Season with black pepper & finish with a sprinkle of chilli flakes, if you like.