Creamy Mushroom and Herb Pasta
This creamy mushroom pasta is my new favourite quick supper. It’s filled with flavour thanks to the sautéed onion and garlic, and the mix of sage and basil, plus a squeeze of lemon juice. I love stirring spinach into this, it’s an easy way to get more veg in and the pop of green looks fab too.
150g pasta (I use brown rice pasta)
200g chestnut mushrooms, sliced
1 onion, chopped
3 garlic cloves, chopped
Handful of spinach, about 50g
5-10 fresh basil leaves
Handful of fresh sage, chopped
2 tablespoons of natural yogurt (I use coconut yogurt)
Juice of 1/2 a lemon
Drizzle of olive oil
Salt and pepper to taste
Start by putting your pasta in a pan full of boiling water, cook for 8-10 minutes.
While the pasta is cooking, place your onions and garlic in a large pan and drizzle with olive oil. Pan fry for 5-10 minutes until golden, adding in the mushrooms in at the end and frying for 5 more minutes.
Once everything is cooked, drain your pasta and stir through your mushrooms, onions, garlic, yogurt, spinach, basil, sage, lemon juice, salt and pepper.
Serve and enjoy!