Plant-Based
Creamy pasta with mushrooms and spinach, topped with chopped toasted walnuts and served with fresh slices of pear.
Gluten friendly option - pasta is replaced with 1 packet of GF pasta.
Gluten friendly option - pasta is replaced with 1 packet of GF pasta.
1. Bring a saucepan of water to the boil. Cook pasta according to packet instructions. Reserve 1 cup cooking water before draining. Set pasta aside in a strainer.
2. Roughly chop walnuts and toast in a dry frypan for 3-4 minutes, or until golden, then set aside.
3. Chop rosemary leaves (to yield 1 tbsp) and sage. Slice spring onions and mushrooms. Rinse, trim and chop spinach.
4. Heat frypan with 40g butter and 1 tbsp oil over medium-low heat. Add crushed garlic, rosemary and sage. Sauté for 2-3 minutes, or until fragrant then stir in spring onions and mushrooms. Cook for a further 5 minutes.
5. Reduce the heat to low and add spinach and cheese. Stir to melt, then pour in pasta water, enough to make a sauce (we used 3/4 cup). Fold through pasta and season to taste with salt and pepper.
6. Divide pasta between plates, scatter over walnuts. Slice pear and serve alongside.
Notes:
oil + butter (for cooking), salt, pepper
2. Roughly chop walnuts and toast in a dry frypan for 3-4 minutes, or until golden, then set aside.
3. Chop rosemary leaves (to yield 1 tbsp) and sage. Slice spring onions and mushrooms. Rinse, trim and chop spinach.
4. Heat frypan with 40g butter and 1 tbsp oil over medium-low heat. Add crushed garlic, rosemary and sage. Sauté for 2-3 minutes, or until fragrant then stir in spring onions and mushrooms. Cook for a further 5 minutes.
5. Reduce the heat to low and add spinach and cheese. Stir to melt, then pour in pasta water, enough to make a sauce (we used 3/4 cup). Fold through pasta and season to taste with salt and pepper.
6. Divide pasta between plates, scatter over walnuts. Slice pear and serve alongside.
Notes:
oil + butter (for cooking), salt, pepper
long pasta 500g
walnuts 1 packet (50g)
rosemary 2 sprigs
sage 1 packet
spring onions 1/3 bunch
mushrooms 400g
english spinach 1 bunch
garlic 2 cloves
goats cheese 1 packet (150g)
pear 1
From your pantry:
oil + butter (for cooking), salt, pepper
walnuts 1 packet (50g)
rosemary 2 sprigs
sage 1 packet
spring onions 1/3 bunch
mushrooms 400g
english spinach 1 bunch
garlic 2 cloves
goats cheese 1 packet (150g)
pear 1
From your pantry:
oil + butter (for cooking), salt, pepper
