Mushroom Spinach Pasta With Crème Fraîche Sauce
Creamy, comforting and quietly elegant, this Mushroom Spinach Pasta is the sort of dinner that feels a little indulgent without being heavy. Built around fresh mushrooms, a handful of spinach and a silky pasta with crème fraîche sauce, it’s a recipe I come back to on busy weeknights when I want something nourishing that doesn’t require much thought — or a trip to the grocery store.
Ingredients
- 180 g pasta
- 150 g mushrooms chestnut, cremini, button or baby bella, sliced
- 1 garlic clove thinly sliced
- leaves from 2 sprigs thyme
- 1 teaspoon plain flour all-purpose flour
- 150 g spinach
- 100 ml vegetable stock
- 3 tablespoon crème fraîche
- 20 g Parmesan finely grated
- Salt and freshly ground black pepper to taste
Instructions
- Bring a large pot of well-salted water to a boil and cook the pasta until al dente.
- Reserve a splash of pasta water, then drain and set aside.
- Heat a large frying pan over medium-high heat with no oil.
- Add the mushrooms and cook for 6–8 minutes, stirring occasionally, until they release their moisture and it fully evaporates. The mushrooms should be lightly golden and dry rather than stewed.
- Lower the heat to medium and add a drizzle of olive oil. Stir in the garlic and thyme leaves and cook for 30–60 seconds, just until fragrant.
- Sprinkle the flour evenly over the mushrooms and stir well to coat them. Cook for about 30 seconds to remove the raw flour taste. This step creates a light roux that will gently thicken the sauce later.
- Pour in the vegetable stock and stir continuously for 10 seconds as the sauce thickens slightly.
- Add the spinach to the pan and stir until just wilted (this will only take a minute).
- Lower the heat and stir in the crème fraîche until smooth.
- Add the Parmesan and stir until melted.
- If the sauce feels too thick, loosen it with a splash of reserved pasta water.
- Add the drained pasta to the pan and toss until fully coated in the sauce.
- Taste and season with salt and plenty of black pepper.
- Serve immediately with extra Parmesan and a little more black pepper on top.
Nutrition
Calories: 458kcalCarbohydrates: 77gProtein: 21gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 7mgSodium: 462mgPotassium: 944mgFiber: 7gSugar: 4gVitamin A: 7217IUVitamin C: 22mgCalcium: 247mgIron: 12mg
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