Creamy mushroom spaghetti

This luxuriously creamy recipe has only 5 ingredients

Recipe uploaded by

Good Food

12 ratings 5

Recipe by Good Food

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Tested

Difficulty and servings

Serves 4

Easily doubled

Preparation and cooking times

Prep 10 mins

Cook 15 mins

Bring a large pan of water to the boil, then cook the spaghetti according to pack instructions.
Meanwhile, fry the bacon in a large frying pan for 5 mins, until starting to crisp. Tip in the mushrooms, then fry for 3 mins until cooked. Drain the pasta and tip into the frying pan along with the spinach and cheese. Toss everything together over a low heat until the spinach has wilted and the cheese melted.

Know how

Don't worry about peeling the outer skin on mushrooms as this holds much of the flavour and nutrients, but do brush away any dirt and treat them with care, as they will bruise easily. Before refrigerating remove any plastic packaging and cover with kitchen roll or store in a paper bag and use within a few days.

505 kcalories, protein 24g, carbohydrate 75g, fat 14 g, saturated fat 7g, fibre 5g, sugar 4g, salt 1.8 g

Recipe from Good Food magazine, September 2006.

Latest comments and suggestions

Food

22 November 2007

Food rated and commented on this recipe

really good. i used goats cheese instead of gorgonzola.

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01 January 2008

%% rated and commented on this recipe

simple & tasty fast food

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old fart

16 February 2008

old fart rated this recipe

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Jules

15 April 2008

Jules rated and commented on this recipe

Love all the ingredients in this, but unfortuately I found this dish very dry. Needed a bit of sauce!

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Lynnes

03 May 2008

Lynnes rated and commented on this recipe

I used dried wild mushrooms soaked and rejuvinated first and I added a couple table spoons of cream once cheese had melted and folded in at last minute to make it more saucey

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Lindsay

16 May 2008

Lindsay rated and commented on this recipe

This is delicious and extremely quick. I added 50ml per person of creme fraiche to add a little extra moistness - so not too many extra calories.

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njwilson121

19 August 2009

njwilson121 rated and commented on this recipe

Really nice and tasty meal! I'm not sure if I used a strong enough blue cheese though - I should have used Gorgonzola instead of the regular blue cheese I had in the fridge. Next time I do it I'll probably double the quantity of blue cheese to make it stronger, or go out and get sone Gorgonzola as the recipe states. :-)

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Mad Dog Wale

25 October 2009

Mad Dog Wale commented on this recipe

Loved it, very tasty. used 70 grams more cheese, (which I found on a cheese board at the pub do last night, amazing what you can fit on a cocktail stick) and a small pot of soured cream. Woman found the cheese a tad strong, and boy spent all his time picking out all the spinach and shrooms, but I thought it was excellent. I think I'm going to add the juice from half a lemon next time to give it even more zest. MDW. Woof woof.

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Mad Dog Wale

25 October 2009

Mad Dog Wale rated this recipe

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Beth

30 December 2009

Beth rated this recipe

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EmSmith

20 October 2010

EmSmith rated and commented on this recipe

Gorgeous! I used 100g of gorgonzola for the two of us and added a dollop of two of creme fraiche (as per Lindsay's suggestion - thanks, Lindsay!) as well as a glug of the pasta water to loosen cheese and make it 'saucier'. Seriously good.

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Bluebird

19 December 2010

Bluebird rated and commented on this recipe

Loved it! Used back bacon instead of streaky and added a ladlespoon of pasta water as read the comments above (Thank you!) and it was delicious. Also, first crisp panfried the mushrooms then separately the bacon, then combined as was worried of mushrooms releasing water. Will make again!

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SalsJ

30 November 2011

SalsJ rated and commented on this recipe

Lovely recipe! I added 2 tablespoons of low fat creme fraiche as mentioned above, but it was still a little dry so a bit more next time. Lovely cheesy sauce which both me & my partner enjoyed. Very easy to make!

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