Name: Creamy Mushroom Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 4 tablespoons olive oil (, divided); 450 g white mushrooms (, sliced); 3 cloves garlic (, finely chopped); 2 shallots (, peeled and finely chopped); 1 teaspoon thyme leaves; ¼ teaspoon fine sea salt (, plus more for the pasta water); 2 tablespoons gluten-free plain flour; 1 (400ml) can coconut milk; 140 g spinach; ½ lemon (, juiced); 230 g gluten-free spaghetti

Creamy Mushroom Pasta

Serves:

Cuisine:

Prep time:

Cook Time:

Total Time:

What you'll need

4 tablespoons olive oil , divided
450 g white mushrooms , sliced
3 cloves garlic , finely chopped
2 shallots , peeled and finely chopped
1 teaspoon thyme leaves
¼ teaspoon fine sea salt , plus more for the pasta water
2 tablespoons gluten-free plain flour
1 (400ml) can coconut milk
140 g spinach
½ lemon , juiced
230 g gluten-free spaghetti

Method:

Start by bringing a large pot of salted water to a boil.
Add 2 tablespoons of the olive oil to a large deep pan and bring to medium-high heat. Cook half the batch of sliced mushrooms until browned, about 12 minutes. Transfer the mushrooms to a bowl and fry the second batch in the pan using the same method, with 2 tablespoons of olive oil.
Pour all the mushrooms back into the pan and add the garlic, shallots, thyme, and salt. Cook for a few minutes, until the shallots are softened.
Add the flour to the mushrooms and cook for 2-3 minutes. Add the coconut milk and reduce heat to a low simmer. Add the spinach and lemon juice and cover with the lid to wilt the spinach. Keep the sauce on very low heat.
Cook the spaghetti according to the package instructions, until al dente. Scoop the pasta out of the pot and into the mushroom sauce with 2-3 tablespoons of pasta water to thin. Mix to combine. Transfer to bowls and serve.

Nutrition

N/A

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