The funny thing is when I cook I rarely cook the same thing twice where it’s completely the same dish. I always twist it and often I end up with another lovely recipe. This time I was in the mood to cook a pasta dish and I have for a long time (because that’s how my cooking brain works) wanted to do something with spinach so I thought ‘why not mix these two together?’.
So I did, it was awesome, and here is the recipe for you. You can have this just as a vegetarian pasta dish if you don’t add bacon, or you can add chicken or have a chicken breast or salmon fillet on the side. It all works just go with the flow.
Ingredients (for 4 persons)
500 grams of fresh fettucini pasta
About 50-100 grams of diced bacon
300 grams of mushrooms (cut in quarters)
500-750 grams of frozen spinach
500 ml of low fat cooking cream
1 large onion (cut into half thin slices)
Garlic to your tasting (a couple of cloves is enough)
1 ml of water
Saute bacon until golden. Add mushrooms, onions and garlic and saute on high heat for 5 minutes or till the mushrooms are golden and the onions clear.
Add the frozen spinach, a splash of water and cook until the spinach is completely defrosted.
Add cream and season with salt and pepper. Let it cook for 5 minutes until it’s thickened.
Add your pasta and cook according to the instructions on the package.
**Make sure your sauce is on high heat but not boiling like crazy just simmering. Mine took 4 minutes to cook and was perfectly al dente because you cook it in the sauce and not in water where it is easy to overcook.
Now add slices tomatoes (and if you really want to treat yourself – fresh quality feta. A M A Z I N G) and serve!
Hope you like it! Let me know what you think ♥
Lots of love