Spinach and Mushroom Pasta
Serves 4
| prepBring a large pot of salted water to a boil | ||||
| 225 g farfalle pasta | Cook pasta in salted water, drain | Stir in pasta & parsley, season to taste | ||
| 1 tbsp olive oil | Heat oil, sauté mushrooms & tomatoes 3–4 min | Add spinach & garlic, sauté until wilted | Pour sauce into pan, stir to combine | |
| 280 g button mushrooms, sliced | ||||
| 85 g sun-dried tomatoes, thinly sliced | ||||
| 170 g spinach, coarsely chopped | ||||
| 3–4 garlic cloves, minced | ||||
| 240 ml almond milk | Whisk milk & flour until smooth | |||
| 1 tbsp flour | ||||
| 15 g minced parsley | ||||
| kosher salt and ground pepper to taste | ||||
Translate
Part of Pro · 19 languages
⋯More
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.