Spinach and Shroom Pasta

This pasta is so simple and delicious I have to monitor my intake so I don't eat it all in 1 go.

Served best when needing excessive carb intake.

PRO-TIP: If you have jumped on the meal prep bandwagon this is very easy to fit into your routine.

Simply follow the instructions for reheating are below.

Ingredients:

Makes enough for 4-6 depending on how greedy you are. It often make 3 bowls in our house because we have no self control.

1 white onion,

250g chestnut mushrooms

1 clove garlic

knob of butter

Splash of white wine

50ml cream

1 veg stock cube dissolved in 1/4 cup water

2/3 handfuls spinach

500 g pasta - any will do but I find long pasta like spaghetti doesn't work well if reheating

Salt and pepper to taste & sprinkle of parmesan if prefered

Want another level of flavour? Add some tarragon to your mushroom mix when cooking!

Method

• Boil your kettle to make your stock so it is at the side ready & start boiling your pasta according to instructions

• Start warming a frying pan on a medium heat and add a little oil. Don't have it on too high as you want your onions to soften, not brown

• Dice your onion fairly small if you can and add to the pan - Don't forget to season with salt and pepper!

• Slice your mushrooms, remembering to stir whats in the pan, then add the butter and the mushrooms once your onions have softened

• Mince your garlic and add to pan - don't cook them for too long or you will burn your garlic and your food will have a horrid bitter taste!

• Add the white wine, let the alcohol cook off for a minute or two.

• Stir in your stock and reduce a little.

• **If you are meal prepping take the pan off the heat at this point to store separately to the other ingredients.

• Add the spinach and allow it to wilt. **If meal prepping don't follow this step! Refer to the re-heating method below

• By this time your pasta should be cooked so make sure to check it. If it is done take it off the heat, drain it and keep it to one side.

• **If meal prepping allow your pasta to cool and them add a little oil to prevent sticking and store separately to the other ingredients. Only follow the rest of the instructions if eating straight away.

• Add cream to the mushrooms and stir well. Check seasoning and make sure the cream doesn't boil - you want it to be simmering.

• Mix the pasta and the creamy sauce together and plate up for instant devouring.

• Add a sprinkle of parmesan if you want however it is not always needed.

Method for re-heating

Creamy pasta dishes do not reheat very well, so I usually mix the amount I need for the meal I am about to eat and then put some aside, then all you need to do is follow the instructions below to make sure that it stays fresh and delicious every time - if you don't believe me the picture attached to this is of the reheated version!

• If you followed the instructions above you should be left with a container of cooked mushrooms, a separate container of cooked pasta and your cream and spinach untouched - all of which you should keep chilled.

• Put a pan onto a medium heat - the size of the pan depends on how much you a reheating but I find a frying pan works best.

• Add the desired amount of mushroom mix to the pan and bring it up to a simmer - add a little water if needed.

• Add the desired amount of spinach and stir until wilted

• Add the desired amount of cream and return to a simmer, add the pasta and warm through and serve.

#vegetarian #mains #pasta #mealprep