I’ve eaten so much spinach this week. Honestly, I’ll be surprised if I don’t develop a greenish hue. I like spinach, but it comes in such huge bags (because of the rather unbelievable shrink perhaps?). So, I often buy it for something specific, then find I’m looking for something to do with a bag of spinach just so I can fit other things into the fridge again.
I am however attempting to be a little healthier post-Christmas. So, the elephantine bag of spinach is proving quite useful. There’s been a lot of omelettes, and this Spinach and Mushroom Linguine is super yum and easy to make.
The sauce is really easy to make, and then you can really add anything to it. I love mushrooms and think these flavours work amazingly well, but you could add any other veg instead if you wanted. I also used low-fat natural yogurt, but sour cream, double cream or even crème fraiche could work too. Whatever you’ve got in will do.
You can also make your own sweet chilli if you prefer. We tend to have a bottle of readymade in, and it didn’t seem worth making my own for the tiny amount needed to be honest.
- Linguine or spaghetti – Enough for two people
- 2tbsp Toasted sesame oil
- 2tbsp Sweet chilli sauce
- 4tbsp Low-fat natural yogurt
- ½ brown onion – sliced
- 100g Mushrooms – sliced
- 100g Spinach
- Cheese to top – optional
To start, cook your pasta to the packet instructions.
When it’s only got a few minutes left, fry the onions and mushrooms in the toasted sesame oil for. A few minutes until the onions have softened.
Add the spinach and stir until wilted.
When the pasta is done, drain, retaining a splash of the water, tip into the mushrooms and onions and add the sweet chilli. Mix well.
Remove from the heat and add the yogurt. It’s really important that you remove from the heat here or the yogurt with quickly curdle and you’ll be left with horrible little lumps.
Stir well and serve immediately. I grated some cheese on the top to finish my Mushroom and Spinach Linguine off, but that depends on just how healthy you want to make it!
Mushroom and Spinach Linguine is filling, full of flavour and takes about 12 minutes to make. A brilliant lunch or quick dinner. I love the slightly nutty flavour of the oil, it just brings all the other flavours together perfectly.
Spinach and Mushroom Linguine with a mild chilli sauce
- grams linguine enough for 2 people
- 2 tbsp Sesame oil
- 2 tbsp Sweet chilli sauce
- 4 tbsp Low fat natural yogurt
- 0.5 Brown onion chopped
- 100 grams Mushrooms sliced
- 100 grams Spinach
- Cheese to top Optional
Cook the pasta to package instructions
Fry the onions and garlic in the sesame oil until soft
Add the spinach and stir until wilted
When cooked, drain the pasta, retaining a little water. Tip into the Spinach and mushrooms
Stir in the sweet chilli
Remove from the heat and stir in the yogurt
Serve immediately, topped with grated cheese