Round 2 Recipe Spinach And Mushroom Pasta

SPINACH & MUSHROOM PASTA

Steps:

• In large non-stick pan over med-high heat, cook garlic, onion& thyme in oil for about a minute.
• Add mushrooms, cook about 8 minutes, stirring often, until the mushrooms begin to brown& their juices begin to run.
• Sprinkle with flour& stir about one minute, then slowly begin to add the milk, and bring to the boil, stirring constantly for about 3 minutes, or until the sauce thickens.
• Stir in the spinach, basil, salt& pepper& cook until the spinach begins to wilt.
• Toss sauce with cooked pasta& grate fresh parmesan cheese over individual servings.

CREAMY MUSHROOM & SPINACH PASTA

Steps:

• Heat the oil in a medium saucepan over a medium heat and fry the onion and mushrooms for 10 mins, or until softened and browned slightly. Meanwhile, cook the pasta following pack instructions.
• Add the garlic to the pan with the mushrooms and cook for 2 mins more. Tip in the crème fraîche and parmesan, stir to combine, then add the baby spinach. Set aside.
• Remove the pasta from the heat and drain, reserving 25ml of the water. Toss the pasta in the creamy mushroom sauce, put back on the heat and cook over a low heat until the spinach wilts, about 5 mins. Pour in enough of the reserved water to loosen slightly. Season with black pepper and finish with a sprinkle of chilli flakes, if you like.

ROUND 2 RECIPE-BACON AND MUSHROOM QUICHE

Steps:

• Preheat the oven to 375 degrees F.
• In a large skillet over medium heat, add the bacon and cook until crisp. Remove from pan and drain on a brown paper bag or paper towels and reserve the fat in the pan. Chop the bacon when cooled and reserve.
• To the same skillet with reserved bacon fat, add the onions and mushroom stems and cook until the onions are translucent and the mushrooms are browned, about 5 minutes.
• In a large bowl mix together the eggs, milk, herbs and salt and pepper, to taste. Stir in the cheese, the reserved bacon and the mushroom mixture.
• Pour the filling into the pie crust. Put on a baking sheet and bake until the quiche has set and top and crust has browned, about 30 to 35 minutes.

PASTA WITH MUSHROOMS AND SPINACH

Steps:

• Cook the pasta in lightly salted boiling water as per packet instructions.
• Meanwhile, heat the oil in a large frying pan, quickly fry the mushrooms and garlic over a high heat for 2-3 minutes, until just cooked.
• Add the spinach and stir until just wilted, stir in the sun dried tomatoes and season to taste.
• Drain pasta and toss into the mushroom and spinach mixture.
• Turn into a servig dish, and garnish with torn basil leaves and the halved cherry tomatoes.

CREAMY SPINACH & MUSHROOM PENNE

Steps:

• Cook the penne following pack instructions and put the kettle on to boil. Meanwhile, put the cashews and dried mushrooms in a medium heatproof bowl along with the bouillon powder, and pour over 200ml boiling water from the kettle. Leave to soak for 5 mins. After this time, blitz the mixture with a hand blender until smooth and creamy.
• Heat the oil in a large non-stick frying pan over a medium heat and fry the fresh mushrooms and garlic for a couple of minutes until just starting to soften. Add the spinach and continue to cook, stirring frequently until the spinach has wilted. Drain the pasta, reserving a little of the cooking water. Tip the pasta into the pan with the mushroom mixture, season with plenty of black pepper and toss everything together well. Remove from the heat and stir through the creamy mushroom sauce, adding a drop of the reserved cooking water if needed to loosen. Serve straightaway.

MUSHROOM AND SPINACH FETTUCCINE

Steps:

• Cook and drain fettuccine as directed on package, omitting salt.
• Meanwhile, in 10-inch skillet, heat 1/4 cup of the broth to boiling over medium-high heat. Add mushrooms; cook, stirring frequently, until almost all liquid is absorbed. Stir in additional 1/4 cup broth. Continue cooking mushrooms 4 to 6 minutes, stirring frequently, until tender.
• Stir in remaining 1/4 cup broth; heat to boiling. Stir in spinach, tomatoes, Italian seasoning and salt. Cook 1 to 2 minutes, stirring constantly, until spinach is wilted. Stir in evaporated milk just until heated through.
• Place fettuccine on large platter. Top with spinach mixture and cheese.