Pasta with Creamy Mushroom Sauce and Baby Spinach
Love a creamy sauce but don’t want all that animal fat? Here is a lovely version based on tahini, which contains no cholesterol and is low in saturated fat. The vitamin D mushrooms ensure you get a boost of this disease fighting nutrient.
- 400 g dry penne pasta
- 1 TBSP extra virgin olive oil
- 400 g Vitamin D button mushrooms, wiped over, sliced
- 1 tsp salt
- ¼ tsp chilli flakes
- 3 cloves garlic, crushed
- Handful of coriander, chopped
- 1¾ cup tahini
- ¼ cup lemon juice (about 1 lemon)
- 100 g baby spinach leaves, lightly chopped
- Cook the pasta for approx. 10 minutes until al dente. Drain.
- Meanwhile, heat the olive oil in a large, deep frying pan and sauté the mushrooms for 5-7 minutes until they release their juices and start turning golden brown.
- Season with salt and chilli flakes then stir in the garlic and coriander and cook for 1 minute.
- In a small jug, blend the tahini, 1 ½ cups water and lemon juice – the mixture will look curdled at this stage – then pour over the mushrooms and bring to the boil. Cook for a minute, stirring constantly, until the sauce just starts to thicken and becomes smooth and creamy.
- Stir in the spinach and cook for 30 seconds just until it starts to wilt. Toss in the drained pasta and serve immediately. A fresh leaf and tomato salad makes a nice accompaniment.
Per serve: energy 2385 kJ (568 Cal); protein 20 g; fat 28 g; saturated fat 4 g; cholesterol 0 mg; carbohydrate 57 g; fibre 11 g; calcium 167 mg; iron 3.7 mg; sodium 434 mg