Jamie's Creamy Mushroom Pasta
A simple yet tasty pasta dish that’s quick, easy and perfect as a midweek meal.
1 tbs olive oil 1 tablespoon olive oil
6 clove of garlic 6 clove of garlic
50g wholemeal breadcrumbs 50 grams wholemeal breadcrumbs
1 punnet thyme 1 punnet thyme
500g Swiss brown mushrooms 500 grams Swiss brown mushrooms
300g tagliatelle 300 grams tagliatelle
420g can condensed mushroom soup 420 grams can condensed mushroom soup
100g frozen spinach 100 grams frozen spinach
20g parmesan 20 grams parmesan
- Place a large frying pan on medium high heat with the olive oil. Peel and finely chop 2 cloves of garlic and add to the pan with the breadcrumbs and pick in half the thyme leaves. Cook for 5-10 minutes, stirring, or until golden, then tip into a bowl to cool.
- Place the pan back on the heat. Peel and finely slice the remaining garlic, then strip in the remaining thyme leaves and tear or slice the mushrooms and fry for 10 minutes, or until golden.
- Cook the pasta according to packet instructions. Meanwhile, stir the mushroom soup into the garlicky mushrooms with half a can’s worth of water and the frozen spinach. Simmer for 5-10 minutes, or until the spinach is heated through. Grate in half the parmesan and season to taste with pepper.
- Using a mug, reserve a little of the cooking water, then drain the pasta and gently toss in the sauce, adding splashes of the cooking water to loosen, if needed. Divide between bowls, sprinkle over the garlicky crumb and grate over the remaining parmesan. Delicious served with wilted greens or a crisp salad.