Feed Your Family The Cookbook

Garlic Mushroom Spaghetti

A quick, easy dish perfect for lunch or dinner

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Yields2 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins

 170 g Spaghetti
 200 g Mushrooms sliced
 1 Leek chopped finely
 1 Red pepper
 4 Garlic cloves chopped
 100 g Baby Spinach
 2 tsp Oil
 80 g Butter
 100 ml Chicken or veg stock
 1 tsp Mixed herbs
 1 Handful of chives chopped

1

Fill a pot with salted boiling water,add the spaghetti and cook for 10-12 mns

2

Meanwhile heat 1 tsp of oil in a pan and fry the leek and pepper till soft

3

Add a small handful of mushrooms,stir through.

4

fry for 2 mns then set aside

5

Heat the remaining oil,butter,garlic and herbs

6

Add the rest of the mushrooms making sure they are coated in butter

7

Add the stock and simmer for 5 mns on a med/high heat till the stock has reduced as this intensifies the flavours

8

Add the spinach

9

Stir through till it wilts and is coated in the sauce

10

Add the butter mixture to the pan of leek and peppers and stir through. I added some fresh chopped tomatoes that needed using up too but this is optional

11

Drain the cooked Spaghetti and add to the pan

12

Stir through, season with black pepper and a little salt if needed

13

Serve with warm crusty bread

14

Sub the Spaghetti with any pasta you like.
Sub the leeks for onions and add extra veg if you want. Spring greens work well
You can also add cooked chicken or ham to this if you want to bulk it out and make it a more substantial meal

Category

Ingredients

 170 g Spaghetti
 200 g Mushrooms sliced
 1 Leek chopped finely
 1 Red pepper
 4 Garlic cloves chopped
 100 g Baby Spinach
 2 tsp Oil
 80 g Butter
 100 ml Chicken or veg stock
 1 tsp Mixed herbs
 1 Handful of chives chopped

Directions

1

Fill a pot with salted boiling water,add the spaghetti and cook for 10-12 mns

2

Meanwhile heat 1 tsp of oil in a pan and fry the leek and pepper till soft

3

Add a small handful of mushrooms,stir through.

4

fry for 2 mns then set aside

5

Heat the remaining oil,butter,garlic and herbs

6

Add the rest of the mushrooms making sure they are coated in butter

7

Add the stock and simmer for 5 mns on a med/high heat till the stock has reduced as this intensifies the flavours

8

Add the spinach

9

Stir through till it wilts and is coated in the sauce

10

Add the butter mixture to the pan of leek and peppers and stir through. I added some fresh chopped tomatoes that needed using up too but this is optional

11

Drain the cooked Spaghetti and add to the pan

12

Stir through, season with black pepper and a little salt if needed

13

Serve with warm crusty bread

14

Sub the Spaghetti with any pasta you like.
Sub the leeks for onions and add extra veg if you want. Spring greens work well
You can also add cooked chicken or ham to this if you want to bulk it out and make it a more substantial meal

Garlic Mushroom Spaghetti

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