Spinach and Mushroom Spaghetti
We eat a lot of creamy pasta at our house, but sometimes all that richness can be too much! This lighter (but still delicious) spaghetti is a great change of pace.
The pasta cooking water is full of delicious flavour from the starch. I use it instead of throwing it away.
Use your favourite mushrooms! I used maitake mushrooms and king oyster mushrooms this time. For 2 servings. Recipe by Yumi`s cafe
Spinach and Mushroom Spaghetti
We eat a lot of creamy pasta at our house, but sometimes all that richness can be too much! This lighter (but still delicious) spaghetti is a great change of pace.
The pasta cooking water is full of delicious flavour from the starch. I use it instead of throwing it away.
Use your favourite mushrooms! I used maitake mushrooms and king oyster mushrooms this time. For 2 servings. Recipe by Yumi`s cafe
Cooking Instructions
- 1
Boil water in a large pot. Meanwhile, prepare the ingredients. Cut the bacon into 1 cm strips. Cut the spinach into 3-4 cm lengths. Cut the mushrooms into bite-sized pieces.
- 2
Add plenty of salt (not listed) into the pot and cook the pasta following the package instructions.
- 3
Start heating the olive oil in a pan about 5 minutes before the pasta is cooked. Add the garlic, and stir-fry until fragrant. Add the bacon, mushrooms, and spinach in that order, and continue stir-frying.
- 4
Pour 1 ladleful of the pasta cooking water from the pot into Step 3 pan. Add freshly cooked pasta, Krazy Salt, and coarsely ground black pepper. Mix well, then it's done.
- 5
No need to cook after adding the pasta. Just mix to coat with oil (to prevent it from getting dry).
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