First time ever I made this creamy mushroom spaghetti recipe when first lockdown began and all of a sudden we needed solutions for quick and easy but also tasty and wholesome lunch time meals. I copied it from a Jamie Oliver’s recipe in all honesty but made it my own in the multiple attempts after the first one. You guessed it right, it’s now one of our favourites.
Mushroom spaghetti with spinach and crème fraîche
Course: Gluten free lunchCuisine: ItalianDifficulty: Easy2
servings10
minutes10
minutes250
kcalThis creamy mushroom pasta is perfect for a quick work-from-home lunch for two. Choose your favourite gluten free pasta for this dish as the rest is naturally gluten free.
Ingredients
150g gluten free spaghetti (I use Juvela brand ones)
2 garlic cloves, finely sliced
200g closed cup mushrooms, sliced
2 heaped tablespoons half-fat crème fraîche
70g of frozen and thawed spinach (or fresh spinach wilted on a dry hot pan)
0.5 tbsp of olive oil
pinch of fine sea salt
1/2 tsp of nutmeg
ground black pepper
- Optional ingredients
25g finely grated parmesan cheese or 50g grated mild cheddar cheese
Directions
- Cook the spaghetti as per the instructions, drain but save half a cup of the water.
- Cook the garlic in a large non-stick frying pan on a medium-high heat with the olive oil, followed one minute later by the mushrooms.
- Season with sea salt and black pepper, and cook for six minutes, or until golden, tossing regularly.
- Add the spinach and cook for another 1-2 minutes.
- Toss the drained pasta into the mushroom pan with the reserved cooking water.
- Add the nutmeg and cheese, stir in the crème fraîche and serve. Or leave out the cheese entirely for a healthier option.
Please use the hashtag #TheNonGlutenOne if you make this recipe so I can re-share the love. And do let me know if there’s anything wrong with this recipe. Use my contact page or email me info@thenonglutenone.com.
