This pasta is a perfect warming dinner. The mushrooms, onions and garlic go so well with the creamy yogurt and lemon sauce, and the spinach, basil and sage add a real freshness to the whole dish. You can add more cloves if you like it super garlicy, and throw in any extra veg too like peas or spinach for some extra greens.

  • 2 portions pasta, we use brown rice pasta
  • 200g chestnut mushrooms, sliced
  • 1 onion, peeled and roughly chopped
  • 3 garlic cloves, peeled and roughly chopped
  • Large handful of fresh spinach
  • Large handful of fresh basil
  • Small handful sage leaves
  • 2 tablespoons natural yoghurt, we use coconut yoghurt
  • Juice of ½ lemon
  • 1 tablespoon olive oil
  • Pinch of sea salt
  • Pinch of pepper
  1. Cook the pasta as per instructions on pack. Once cooked, drain and leave to one side.
  2. Place a pan over a medium heat and add a drizzle of olive oil, the onion and garlic, cook for 5-10 minutes until golden.
  3. Add the sliced mushrooms and cook for 5-10 minutes until soft.
  4. Stir through the spinach and leave to wilt for about 2 minutes.
  5. Once everything is cooked, mix through the herbs, lemon juice, natural yoghurt, drained pasta, a pinch of salt and a crack of fresh pepper.