Ingredients:
- Half an onion (red works well)
- A handful of mushrooms
- 2 tablespoons of Lactofree soft white cheese
- A handful of fresh spinach (I picked mine from my garden just before cooking for extra freshness!)
- Pasta (I find farfalle are a good shape for this sort of sauce, but fusilli or linguine will work just as well)
- Olive oil
- 1 clove of garlic (optional)
- Roughly chop the onions and mushrooms and fry gently in a pan with some olive oil until they're just browning
- While you're frying, put the water on to boil for the pasta
- Add some pressed garlic to the mushrooms and onions at this stage (if you like!)
- Add the pasta to the boiling water and cook for the required time
- About 3 minutes before the pasta is ready, turn the heat down on the onions and mushrooms and add the Lactofree soft white cheese. Heat gently and stir until it melts
- Roughly tear the spinach and stir it through the sauce. The heat from the sauce will wilt it naturally
- Drain the pasta and add it to the sauce
- Mix the pasta and sauce together well, so the pasta is coated by the sauce
- Serve immediately (with salad and garlic bread if you like!)
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