RECIPE: Creamy Herb and Mushroom Pasta
2 portions gluten free pasta (or normal pasta if you prefer)
200g chestnut mushrooms, sliced
1 onion, peeled and roughly chopped
3 garlic cloves, peeled and roughly chopped
Large handful of fresh spinach
Large handful of fresh basil
Small handful sage leaves
2 tablespoons natural yoghurt, we use coconut yoghurt
Juice of ½ lemon
1 tablespoon olive oil
Pinch of sea salt
Pinch of pepper
Cook the pasta as per instructions on pack. Once cooked, drain and leave to one side.
Place a pan over a medium heat and add a drizzle of olive oil, the onion and garlic, cook for 5-10 minutes until golden.
Add the sliced mushrooms and cook for 5-10 minutes until soft.
Stir through the spinach and leave to wilt for about 2 minutes.
Once everything is cooked, mix through the herbs, lemon juice, natural yoghurt, drained pasta, a pinch of salt and a crack of fresh pepper
Recipe brought to you by Jennifer Still of White Feather Nutrition