First time of making this pasta dish. I had some chestnut mushrooms left from the stroganoff so thought I'd use them up with some fresh herbs in a creamy sauce - heavenly! It only takes about 10 mins (as long as it takes for the pasta to cook) to produce this plate of deliciousness and you won't be disappointed. Again, it isn't millions of ingredients, so you're onto a winner and perfect for the vegetarians amongst us :-)
The Recipe Ingredients Serves 2
200g pasta (I used wholewheat penne)
half a punnet of chestnut mushrooms, sliced
1 onion, finely chopped
2 cloves of garlic, finely chopped
big handful of fresh baby spinach, roughly chopped
handful of fresh basil leaves, roughly torn
2 or 3 fresh sage leaves, roughly chopped
2 tbsp Greek natural toghurt
juice of 1/2 lemon
tbsp olive oil
salt & black pepper to taste
Method
Put a pan of boiling salted water on and add the pasta. Cook to packet instructions.
In a frying pan add the olive oil, onions and garlic and fry on a low heat for about 4 mins until the onions have softened. Add the mushrooms and cook for a further 3 mins.
Add in the yoghurt and lemon juice and mix together. Then add the spinach and herbs and stir for a further minute or 2.
Add salt & black pepper to taste and dish up immediately! Serve with garlic bread.
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