This weeks made in minutes is an ode to Israel (my husband…not the country!!). It’s well known amongst our family and friends that Iz’s favourite food on the planet is pasta, it is the one food that he will never tire of, which leaves me constantly trying to think of ways to vamp it up (for my sakes more than his, he would take it any way it comes). This pasta creation is great for dinner or lunch, it’s simple, healthy, delicious and can be whipped up in no time at all.
The other good thing about it is that it’s an easy meal for one, two or a full dinning table of people. Our recipe makes enough to serve two but with this one you really don’t need to be rigid with measurements and amounts, just throw in however much you like!
250g spaghetti (or any other pasta)
4 tbs olive oil
2 cloves of garlic, thinly sliced
200g mushrooms thickly sliced
A few handfuls of baby spinach leaves
Salt and pepper
Lemon wedge to serve
Firstly put a saucepan of water on the stove to boil for the pasta and add the spaghetti when the water comes to the boil. While the pasta is cooking place a large frying pan on medium heat. Add 2 tablespoons of oil and the butter to the frying pan, once butter has melted add mushrooms and sliced garlic to the pan and let them saute for a good 10 minutes stirring occasionally, you want the mushrooms to be really soft and starting to brown. Just before the pasta is ready add the baby spinach to the frying pan (don’t add it too early as it cooks really quickly)
Drain the pasta and reserve a little of the cooking water, add the pasta and a few tablespoons of the cooking liquid to the frying pan (a trick I learnt from Iz, aka the pasta master, to keep the pasta moist and from sticking together). Now stir with a fork to make sure everything is evenly mixed through.
Season with plenty of sea salt and ground pepper and pour over two more tablespoons of olive oil. Serve with crumbled fetta (parmesan is also nice) and a wedge of lemon… bon appetite!!