Weeknight
Greens, mushroom & lemon pasta
Pantry pasta at its best. The spinach wilts straight into the hot pasta, and a little cooking water turns the cheese into a silky sauce.
- Time
- 20 minutes
- Serves
- 2
- Published
Method
Step 1: Fry the mushrooms in the olive oil until golden. Meanwhile, cook the pasta in well-salted boiling water until just tender. Keep a mugful of the cooking water.
Step 2: Drain the pasta and return it to the pan off the heat. Add the mushrooms and spinach and stir until the spinach wilts.
Step 3: Add the cheddar, lemon zest and a splash of cooking water. Stir briskly until glossy.
Step 4: Season with lemon juice, salt and plenty of black pepper.
Kitchen tip
Add the cooking water a little at a time — you want a sauce that coats, not a soup.
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