Speedy mushroom spaghetti

food
healthy
italy
mushrooms
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pasta
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risotto
vegetarian

Picture from realfood.tesco.com

Ingredients:

1 tbsp olive oil
380g mushrooms, sliced
350g spaghetti
2 garlic cloves, crushed
125g baby spinach
½ lemon, zested and juiced
100g grated lighter mature Cheddar

Method:

Heat the olive oil in a large frying pan over a medium high heat. Fry the mushrooms with a pinch of salt for 10-12 mins until the water that comes off them evaporates and the mushrooms turn golden.

Bring a large pan of salted water to the boil and cook the spaghetti for 9-10 mins until al dente. Drain, keeping a cupful of the water.

Stir the garlic into the mushrooms, and fry for 1 minute until fragrant. Tip in the drained spaghetti, spinach and lemon zest. Toss well, squeeze over the lemon juice and season with pepper. Add a few tablespoons of the pasta water and toss everything together to coat the pasta. Scatter over the grated cheese to serve.

Article from: https://realfood.tesco.com/recipes/speedy-mushroom-spaghetti.html