Super-Quick and Mouthwateringly Moreish Mushroom and Spinach Spaghetti

When you’re in a pinch, here’s a super quick and delicious recipe that everyone will love…

Serves: 4

Prep:  5 minutes

Cook: 10 minutes


  • 500g spaghetti
  • 125g spinach (around 3 large handfuls)
  • 250g mushrooms (one punnet)
  • 1 large red onion
  • large bunch of fresh parsley, rough chopped (reserve the stalks)
  • 1tbsp lemon juice
  • unsalted butter, knob of (around 2tbsp)
  • 225ml reserved pasta water
  • salt and pepper
  • chilli flakes, for sprinkling
  • olive oil, 3tbsp
  • parmesan, grated


  • Boil some water for the pasta and salt it well — it should taste like the sea — add the pasta and cook for a minute less than recommended as it’ll cook further in the pan
  • Heat a drizzle of olive oil in a large frying pan over medium-high heat then add the onions together with a pinch of salt. Fry for 5 minutes keeping the onion in the centre of the pan to avoid catching
  • Rough chop the parsley leaves, reserving the stalks. Bash the parsley stalks with the back of a knife then add them to the pan where they’ll be easy to locate and discard later
  • Push the onions to one side of the pan then add some more oil, a knob of butter and the mushrooms and fry for 3 minutes without disturbing. Add the spinach and cook for a couple of minutes, or until the spinach starts to wilt. Remove the parsley stalks and discard
  • The pasta should now be cooked so drain off some pasta water and add to the pan, discard the rest
  • Add the pasta, parsley leaves and lemon juice to the pan and combine everything well
  • Portion onto serving plates and season then add grated parmesan, a drizzle of olive oil and a pinch of chilli flakes. Serve immediately

A super quick, easy and delicious meal that everyone will love

Enjoy x

Copyright (c)

Published by misterrands


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