Creamy mushroom, spinach and pea spaghetti

I’m not a huge fan of overly creamy pasta sauces, however this one is much lighter as I use half fat crème fraiche and elevate it to further lightness by the addition of lemon zest and juice. It is a really simple sauce that will only take five minutes to make whilst the spaghetti is on to boil.


Also, I have been craving pasta on the 5:2 diet and this gives me a massive carbohydrate punch without any of the guilt of a fatty sauce. It is perfectly balanced with the sweetness of the creme fraiche and peas, against the savoury and earthy spinach and mushrooms, topped off with beautifully salty fresh parmesan.

 

What you will need

250g chestnut mushrooms

100g spinach
200g frozen peas

2 cloves garlic

2 table spoon crème fraiche

75ml white wine

1 tea spoon mustard

Spaghetti

1 tea spoon lemon juice
1 tea spoon lemon zest

Parmesan cheese

 

 

Begin by putting the spaghetti on to boil making sure the water is salted well. This should be enough for 4 people (I know this is a subjective measure, so I’m not specifying weight.

 

Next slice the mushrooms and place them in a frying pan to sauté in a tea spoon of olive oil. Meanwhile crush the garlic cloves and add to the pan with plenty of salt. Cook the mushrooms for 2-3 minutes until softened, and then add the spinach, stirring to ensure it doesn’t stick to the pan.

 

After another minute of two, add the wine and the peas before stirring through the two large table spoons of crème fraiche, the mustard and the lemon zest and juice. Stir to bring the flavours together and add plenty of black pepper. Cook for 5 minutes on a medium heat to reduce slightly.

 

Next, drain the spaghetti, reserving 4-5 table spoons of the cooking water.

 

Add the cooking water to the crème fraiche sauce and mix together, before adding the spaghetti and tossing through.

 

Serve, topped with grated fresh parmesan and sprigs of lemon thyme. Gipsy Spread, of course had steak on the side of his!