Creamy mushroom spaghetti

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1. Bring a large pan of water to the boil, then cook the spaghetti according to pack instructions.
2. 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, salt 1.8 g

'Great dish - all in one bowl and indulgently rich with a creamy taste of cheese and mushrooms. It's also so great that this recipe can be halved or doubled.'

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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Ingredients

• 400g spaghetti
• 6 rashers streaky bacon , cut into strips
• 250g pack chestnut or button mushroom , sliced
• 200g bag baby spinach
• 100g gorgonzola or creamy blue cheese , crumbled

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Difficulty and servings

Serves 4

Easily doubled

Preparation and cooking times

Prep 10 mins

Cook 15 mins

Ingredients

• 400g spaghetti
• 6 rashers streaky bacon , cut into strips
• 250g pack chestnut or button mushroom , sliced
• 200g bag baby spinach
• 100g gorgonzola or creamy blue cheese , crumbled

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

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