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Creamy Garlic Mushroom Pasta
45 minServes 4Nutri-Score C€€
C
45 min
45 minCreamy Garlic Mushroom Pasta
what you need
Ingredients
mushrooms (sliced)Produce400 g
red onion (finely chopped)Produce1 piece- fresh thyme (leaves picked)Produce5 g
salt (to taste)Spices5 g
black pepper (to taste)Spices2 g
olive oilPantry30 ml
cream cheese (softened)Dairy200 g
garlic head (top cut off)Produce1 piece
pastaGrains350 g- baby spinach (washed)Produce100 g
per serving
Nutrition
499kcal
- Carbs
- 69 g
- Proteins
- 14 g
- Fat
- 19 g
what you’ll use
Tools
Oven
Baking dish
Frying pan
Stockpot
Colander
step by step
Method
- Step 1
Roast the garlic
- Preheat the oven to 200 °C.
- Cut the top off the garlic head, drizzle with a little olive oil and wrap in foil or place in a small baking dish.
- Roast until the cloves are soft and golden.
- Step 2
Cook the pasta
- Bring a large pot of salted water to a boil.
- Cook the pasta until al dente, then drain, keeping a little cooking water.
- Step 3
Sauté onion and mushrooms
- Heat the olive oil in a frying pan and soften the red onion.
- Add the sliced mushrooms and cook until golden.
- Season with salt, pepper and fresh thyme.
- Step 4
Make it creamy
- Squeeze the roasted garlic cloves into the pan and stir.
- Add the cream cheese and a splash of pasta water, stirring until smooth and creamy.
- Step 5
Finish with spinach and pasta
- Stir in the baby spinach until wilted.
- Add the drained pasta and toss to coat in the sauce.
- Serve immediately with extra pepper.