Creamy Dreamy Mushroom Pasta
with Baby Spinach & Parmesan
- Gluten
- Wheat
- Milk
- Eggs
- Soy
- May contain traces of allergens
Check out our new boost of flavour with this pesto-flavoured powder that will add a delightful oomph to your bowl of pasta! Combined with tender mushrooms and a creamy sauce it's a beautiful pairing.
Ingredients
1 packet
spaghetti
(Contains: Gluten, Wheat; May be present: Eggs, Soy.)
1 clove
garlic
1 packet
sliced mushrooms
1 packet
light cooking cream
(Contains: Milk;)
1 bag
baby spinach leaves
1 sachet
pesto-flavoured powder
(Contains: Milk;)
1 packet
Fetta Cubes
(Contains: Milk;)
Not included in your delivery
olive oil
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Cook spaghetti in boiling water, over high heat, until ‘al dente’, 10 mins. • Reserve some pasta water (1/4 cup for 2P / 1/2 cup for 4P) then drain and return to pan. Drizzle with a little olive oil to prevent sticking.
• Meanwhile, finely chop or crush garlic. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook mushrooms until browned and softened, 6-8 mins. • Add garlic and cook until fragrant, 1 min. Reduce heat to medium.
• Add cooking cream and reserved pasta water to mushrooms and cook until bubbling, 1-2 mins. • Remove from heat. Add baby spinach, cooked spaghetti and pesto-flavoured powder, tossing to combine. Season to taste.
• Divide pasta between bowls. • Sprinkle with crumbled fetta cubes to serve.
