Mushroom and Spinach Pasta
![Mushroom and Spinach Pasta, Laura Bond Nutrition](https://laurabondnutrition.com/wp-content/uploads/2024/07/Mushroom-and-Spinach-Pasta-300x300.png)
Mushrooms contain beta-glucans, which stimulate our immune cells to detect and destroy pathogens. They also contain probiotics to nourish our gut health and contain many anti-cancer properties.
Pharmaceuticals. 2022 Jan 31 ;15(2).
Ingredients
- 500g mushrooms, cleaned and thinly sliced
- 15 fresh sage leaves, finely chopped
- 2 cloves of garlic, crushed
- 150ml bone broth
- 1 bunch/small bag of loose spinach
- 3 tbsp butter or olive oil
- 1 tbsp gluten free flour
- Gluten free pasta for 4 (approximately 400g)
Optional:
- Freshly grated parmesan or dairy free cheese
- 1 handful of roughly chopped walnuts
- Splash of oat milk
Heat the oil or butter in a frying pan and add the mushrooms and a good crack of salt and pepper. Sauté the mushrooms on a medium heat for approximately 10 minutes – if they are starting to catch on the pan add either a dash more oil or a splash or water/ bone broth if you prefer.
Add the garlic and sage leaves and sauté for a further two minutes. Remove from the heat and stir through the spinach until it has wilted.
In the meantime set two more saucepans on the hob. Fill one with boiling water and add a good crack of salt. Cook the gluten free pasta according to the packet instructions.
n the second saucepan you are going to make an (almost) dairy-free roux. Melt 1 tsp butter (or dairy free alternative) in the saucepan over medium heat.
Whisk in the flour until smooth. Gradually add the bone broth, whisking until smooth. You can add a splash of oat milk if you prefer a creamier texture. If it thickens too much, whisk in a little water.
When you are happy with the consistency add to your pan of mushrooms.
Serve the spaghetti topped with the mushroom sauce and optional parmesan and chopped walnuts.
This recipe serves 4.