• Jenny Lynch-Lewis

Spaghetti con Funghi e Spinaci

Updated: Jul 14, 2020

I've made this a couple of times now, with slight variations.  A posh version and a not so posh version (the one pictured).  I'll leave you with recipes for both, they are similar but you definitely get what you pay for in the slight variations! Because the base of this dish is pretty much just Crème Fraiche, you can mix it up all of your own as it will take most flavours really well.  Maybe try a lemony version, or a chili version? Change the herbs to whatever you prefer, add some onions and swap the cheese, it really is a delightfully simple meal perfect for midweek. Ingredients-Posh 4 Rashers Porchetta, or 100g Cubed (Smoked Back Bacon is fine too) 100g Sliced Shiitake Mushrooms 1 Clove Garlic, Crushed 50ml Dry White Wine 300ml Low Fat Crème Fraiche Fresh Spinach- A good Handful 50g Soft Goats Cheese Fresh Oregano Smoked Salt (Aldi does one for 99p!) Cracked Black Pepper Spaghetti- Enough for two (I wont tell you how much to eat!) Boil a large pan of water and add salt once boiling.  Add your spaghetti. Dry Fry the Porchetta or bacon in a pan til crispy and then add the mushrooms for a couple of minutes.  Add the garlic and then de-glaze with the white wine.  Turn down the heat to medium and add the creme fraiche and oregano leaves.  Melt in the Goats Cheese and turn off the heat.  Season with the salt and pepper and stir in the spinach until the leaves have just wilted.  The Spaghetti should be ready, if so, turn off the heat and lift the Spaghetti into the sauce ( you want some of the water to go in too, it will loosen the sauce and help it stick to your pasta) Toss it all around and serve with torn Basil Leaves and a Rocket and Watercress Salad. Ingredients-not so posh Splash of Olive Oil 4 slices of smoked Ham 100g Sliced Button Mushrooms 1 Clove crushed Garlic 300ml Low Fat Crème Fraiche Fresh Spinach- A good handful 50g Soft Goats Cheese Fresh Oregano Smoked Salt Cracked Black Pepper Spaghetti- Enough for two  Boil a large pan of water and add salt once boiling.  Add your spaghetti Heat the oil in a pan and add the mushrooms, fry till slightly golden. Add the crushed Garlic and turn down the heat (or take off the direct flame if cooking outdoors) Add the Crème Fraiche and heat through gently.  Return to the heat and crumble in the Goats Cheese until melted Season at this point with the salt and pepper and then add in the Oregano and Ham. Cook through for about a minute and then add the Spinach As above, when your pasta is cooked, lift it into the sauce and flip it around. Serve with your favourite salad and torn basil leaves

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