Spinach and Mushroom Pasta
This was a pasta I made on the first day I moved in, I didn’t have all that many ingredients as I had only just done a quick shopping and realized I’d bought a lot of random stuff. So I improvised, as usual, and came up with this, which I was extremely happy about. Unfortunately I still hadn’t unpacked my camera, but I made it again today, tweaked a few things, and here it is. Oh and for those of you who care about these things, it also happens to be extremely nutritious – and healthy if you’re one of those people who still hasn’t been brainwashed into believing pasta is bad for you.
Ingredients (serves 2)
- 400g pasta
- 200g chestnut mushrooms
- 100g fresh spinach
- 1 red small onion
- 4 tbsp nutritional yeast (hate to include very ‘vegan’ items, but it is pretty essential in this one)
- rosemary
- thyme
- salt
- olive oil
Preparation (30 minutes)
Heat a pan on medium heat and add abundant olive oil. Slice the onion and add it to the pan. After about 5 minutes, when the onion is already starting to cook, add all of the mushrooms, sliced. Turn the heat down to the minimum and add salt, rosemary, and thyme to taste (the rosemary:thyme ratio should be about 2:1). In the meantime put a large pot full of water on the stove to boil. When its boiling, throw in some salt and add the pasta. Stir every 2 minutes or so, and start tasting it every minute after about 7 minutes. When the pasta is ready, drain it and throw it back in the pot. Add the mushrooms, which by now should be cooked but not crispy at all. Mix around, then add the spinach. You can chop it if you prefer, but I thought it was perfectly fine without chopping it anyway. Mix the pasta a lot, and bring all the spinach to the bottom of the pot. The heat from the pasta will cook it a tiny bit, making it easier to eat. Then add the nutritional yeast, mix it around, and serve!