Garlic, Mushroom & Spinach Pasta
By Chef Eunice Power
Ingredients
150g dried casarecce or fusilli
2 cloves garlic
100g shiitake mushrooms
200g chestnut mushrooms
90g spinach, washed
25g Parmesan cheese
125g Irish Yogurts Clonakilty Half Fat Crème Fraîche
½ tablespoon olive oil
Sea salt & black pepper
Method
- Bring a pan of salted water to the boil. Cook the pasta according to the packet instructions. Drain and reserve a mugful of the cooking water
- Peel and finely slice the garlic. Heat olive oil in a large non-stick frying pan over medium-high heat. Add the garlic, and after 1 minute add the mushrooms (tear any larger ones). Season with salt and pepper. Cook for about 8 minutes, tossing regularly until golden.
- Stir in the washed spinach and cook for 1–2 minutes until just wilted.
- Toss the drained pasta into the mushroom and spinach pan. Add a splash of the reserved cooking water to loosen the sauce if needed
- Finely grate most of the Parmesan into the pan. Stir in the crème fraîche. Taste and adjust seasoning. Divide between 2 warm bowls and finish with a final grating of Parmesan.
