Super speedy scrummy pasta; what’s not to like?
With lovely fresh herbs, garlic and lemon, this smells as wonderful as it tastes.
If you don’t want to add the spinach, have it on the side, or with a leafy salad such as rocket or watercress.
Gently fry the onions in olive oil until soft but not browned.
Mix the rest of the olive oil with salt, garlic, lemon (juice and zest), thyme and mushrooms in a large bowl.
Cook the pasta, adding the spinach just before the end, drain and add to the mushrooms and onions along with a little of the cooking water, giving it all a good mix.
Serve topped with the parsley, parmesan and ground black pepper, and a sprinkle of chilli flakes if you like a bit of fire!
Mushrooms provide lots or Riboflavin (vitamin B2). Not only is this important for energy production but it also helps to bring iron out of storage and into cells. Mushrooms grown in sunlight contain good amounts of vitamin D, vit D is pretty elusive in the diet so it’s important to increase intake, we get most of it from sunlight ourselves but are so indoorsy these days! Vitamin D is critical for bone health and also boost immunity.
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Everything you see I owe to spaghetti.
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