This delicious mushroom pasta dish is quick, easy and delicious - simply ideal for a midweek supper or meat free Monday. Serve with a salad and some garlic bread.
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250g fettucine pasta
2 tablespoons olive oil
1 clove garlic, minced
1/2 onion, minced
200g Portobello mushrooms, thinly sliced
3 tablespoons vegetable stock
150g fresh spinach, finely chopped
chopped fresh rosemary, to taste
salt and pepper, to taste
3 tablespoons grated Parmesan cheese
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Method Prep:10min › Cook:10min › Ready in:20min
Bring a saucepan of lightly salted water to the boil over a high heat then add the pasta and cook according to the instructions on the packet, or until al dente. Drain.
Warm the olive oil in a frying pan over a medium heat then add the garlic and onion and cook and stir until tender, about 4 minutes. Add the mushrooms and butter and continue to cook and stir for a further few minutes.
Add vegetable stock and reduce a little over a high heat. Add finely chopped spinach and rosemary followed by the salt and pepper. Add in the pasta and toss to mix and coat, cook and stir for a further 2 to 3 minutes.
Sprinkle with Parmesan cheese, mix thoroughly and turn off the heat. Spoon into warmed bowls and serve immediately.