Sunday, August 31, 2008

Cheesy Spinach & Mushroom Spaghetti

Since today's lunch at the ILs got called off due to illness, I thought we might need something a little more substantial than jaffles. But since we still haven't done the fortnightly shop yet, I was a little limited as to what I could make.

I settled on pasta - two votes for spaghetti over the penne, and used up some leftover baby spinach, and neglected mushrooms from the bottom of the fridge. Add a few cloves of sliced garlic and some cream cheese, and regular cheese, and what more could you ask for?

All I did was set the water on the boil for the pasta, and when that boiled, added the spaghetti and boiled till soft. My family prefer their pasta on the soggy side, not al dente. While that was happening, I lightly fried 4 cloves of garlic I'd sliced, along with about 8 large mushrooms (just normal large, not the huge flat ones), also sliced. Then I added roughly 3 tbsp of cream cheese, and a bit of the pasta water. Mixed it until it was nice, added in, hmm, maybe 3 cups of baby spinach? I didn't measure, it was just everything left in the packet. Add it to taste, or whatever you have. Then add about half a cup or more of grated cheese right before you tip the (drained) spaghetti into the frypan. Mix together and quickly serve before your pan gets coated in melted cheese and all yuck to clean up.

The finished sauce before adding pasta


Wildwood Mama said...

I love recipes like this where you use what you have, sounds yummy!