Veggie mains

Quick and easy mushroom and spinach fettuccini

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This is a quick pasta dish for two great for a mid-week meal when you haven’t got much time but want something tasty for dinner. It tastes quite luxurious with a wine and cream sauce but is super simple to make.

I started by putting a pan of salted water on to boil for the pasta. Then I fried half a sliced red onion in some olive oil and next I added a couple of cloves of sliced garlic then about 150 grams of mushrooms and some salt and pepper and fried this until they all started to brown a little. At this point I put the pasta on. Next I added about a glass (100ml of white wine) and about 150g of wilted spinach leaves and allowed the wine to reduce a little. Finally, I added about 50ml of cream (you can add more if you like a very creamy sauce), 1/2 tsp of wholegrain mustard and some chopped chives and stirred these in and allowed the sauce to heat through. Meanwhile I cooked some fettuccini (about 150 grams). When the pasta was cooked I drained it and added it to the sauce and ensured it was all coated well in the sauce. I served the pasta with a garnish of chopped chives and a generous amount of grated parmesan.

Tip for wine & cream: It’s always nice to have an excuse to open a bottle of wine but sometimes you might want some wine for cooking but not want to open a bottle. What I do is freeze small potions of wine any time I have some left in a bottle (this doesn’t happen often) which I then use in pasta sauces etc. The same goes for cream that you may have left, much better than letting it go off!

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