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- Fettuccine with spinach, mushroom & goat's cheese
Fettuccine with spinach, mushroom & goat's cheese
Try this pasta dish for a cheap family meal with fantastic, intense flavours complemented by the delicate texture of buttery mushrooms and soft spinach
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Serves: 4
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Prep time: 20 mins
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Cooking time: 20 mins
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Total time: 40 mins
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Skill level: Easy peasy
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Costs: Cheap as chips
Ingredients
Sprinkle parmesan cheese on top for an extra cheesy taste
- 100g unsalted butter
- 2 shallots, finely chopped
- 1 clove of garlic, finely chopped
- 275g chestnut button mushrooms, washed and sliced
- Juice of 1/2 lemon
- Salt and freshly ground black pepper
- 2 tbsp crème fraiche
- 100g fresh goat’s cheese, cut into small chunks
- 170g fresh small-leaf or baby spinach, washed, drained and roughly chopped
- 400g fettucine
Method
- Bring a large saucepan of salted water to the boil and cook the fettucine according to the packet instructions.
- Meanwhile, melt the butter in a frying pan. When it begins to sizzle, add the shallots and garlic and leave to colour for a couple minutes, then add the mushrooms and lemon juice. Season and cook until most of the juice has evaporated.
- Spoon the crème fraiche and goat’s cheese into the pan. Leave to simmer over a low heat, stirring occasionally, until the cheese has melted, then add the spinach and leave to wilt in the sauce.
- When the fettucine is ready, drain well, then toss in the sauce and serve with a final sprinkling of freshly ground black pepper.
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Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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