Monday, January 9, 2012

Mushroom Spaghetti with Thyme

  • 350g of spaghetti
  • 400g of mushrooms, roughly chopped ( a mix of button and swiss brown mushrooms )
  • juice and zest of 1 very large lemon or 2 small
  • 200g of baby spinach
  • 6 spring onions, roughly chopped
  • 2 cloves of garlic, roughly chopped
  • 1/3 cup of olive oil
  • approximately 1 tbsp of fresh thyme leaves
  • 1 tsp of sea salt
  • 50g of parmesan cheese, grated
  1. Cook the pasta according to the packet directions, and while the pasta is cooking assemble the sauce.
  2. Combine the mushrooms, spring onions, garlic, lemon zest and juice, olive oil and thyme leaves in the food processor and process until it forms a rough paste.
  3. Drain the pasta and top with the sauce and baby spinach and mix through. Cover with a lid and set aside for a few minutes to let the spinach wilt.
  4. Serve topped with extra parmesan and additional thyme leaves.

via here

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