Creamy mushroom spaghetti

Creamy mushroom spaghetti

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(14 ratings)

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Cooking time

Prep: 10 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 4

This luxuriously creamy recipe has only 5 ingredients

Nutrition and extra info

Nutrition info

Nutrition

kcalories
505
protein
24g
carbs
75g
fat
14g
saturates
7g
fibre
5g
sugar
4g
salt
1.8g

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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Method

  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.

Recipe from Good Food magazine, September 2006

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Comments

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Judy.preston@talktalk.net's picture
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A lovely simple creamy receipe that is healthy . I added a spoon of sour cream and it lightened the receipe up. Thank you

bethanygrotto's picture

I used the basis of this sauce, added creme fraiche as suggested and a splash of wine to thin it down a little, let it bubble away and then served with pan fried, skinless/boneless chicken thighs instead of pasta, with mashed potatoes and veggies on the side, tasted great and the b/f loved it.

sallyjenn's picture
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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!

latecomer's picture
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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!

emsmith's picture
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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.

mad_dog_wale's picture
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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.

njwilson121's picture
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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. :-)

chica1004's picture
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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.

potsnpans's picture
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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

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

orbvalley's picture
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simple & tasty fast food

nevermind's picture
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really good. i used goats cheese instead of gorgonzola.

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