Creamy Spinach and Mushroom Pasta
When I was growing up, my mum used to ask my sister and I what we wanted for tea and nine times out of ten she could be sure the answer would be pasta and cheese. The simplest of pleasures that I took with me to university, providing the best hangover cure, pre workout fuel, post workout recovery, up days, down days - any day comfort food. I slowly realised that neither cheese nor pasta were making me feel good (as well as missing out on a whole meals worth of natural goodness) so I had to have a little rethink.
This weekend I was craving that same comfort - not the stringy melted cheese or the overwhelming need to sleep that it involved but that creaminess of a carbonara inspired pasta dish. I didn't think it would be possible to come close to finding anything the same and I won't pretend that this is a direct comparison but it really did make me feel amazing - cosy but with a lightness that traditional cheesy pasta would never have delivered.
This pasta dish is so simple and is a great source of iron, calcium and even protein. I used chickpea pasta but brown rice is another of my favourites too.
Ingredients (serves 1)
3 handfuls of spinach
2 cloves of garlic
2 tablespoons of tahini
nutritional yeast (optional)
Place a saucepan of water on the hob and bring to the boil. Add the pasta and cook as instructed on the packet.
In a frying pan, add the mushrooms, spinach and crushed garlic with a little salt, pepper and olive oil.
Allow the mushrooms to brown and the spinach to shrink down.
Once the pasta has boiled, drain it and place back into the saucepan. Stir in the tahini and add the vegetables.
Top with nutritional yeast for an extra cheesy taste and vitamin B boost.