Creamy mushroom pasta with baby spinach & herbs

Difficulty

Low

Time

68 min

Author

Marc Fosh

Ingredients

Servings

2

1 Tbsp parsley, chopped

1 tsp chia seeds

1 tsp ground cinnamon

1 tsp peanut butter

150 grams baby spinach

150 grams Parmesan, grated

2 Tbsp olive oil

2 tsp flax seeds

2 tsp pumpkin seeds

200 grams blanched almonds

200 grams butter

200 grams muscovado sugar

250 grams mushrooms, sliced

3 cloves garlic, chopped

4 Tbsp crème fraîche

4 Tbsp honey

500 grams penne pasta, whole-wheat

6 as needed dates, stoned

6 as needed dried apricots

8 as needed basil leaves

to taste seasoning

Utensils

Food Processor

Instructions

Step 1

Cook pasta according to package instructions.

Step 2

While the pasta is cooking, heat a little olive oil in a large non-stick frying pan, add half of the mushrooms and the garlic. Cook for a minute and add the crème fraiche and parmesan cheese, stir for a couple of minutes and puree with Braun’s MultiQuick 9 Hand blender to form a sauce.

Step 3

Turn heat off and add the cooked pasta, baby spinach leaves and the rest of the sliced mushrooms. Add the fresh herbs, salt and pepper to taste.

Step 4

For the muesli bar fingers, heat the oven to 180°C.

Step 5

Melt the butter, sugar and honey together with the cinnamon and simmer for 1 minute.

Step 6

Place all of the seeds, almonds, apricots, dates and peanut butter in Braun’s MultiQuick 9087X Hand blender food processor accessory (1,5l) and blend to form a paste. Add the butter mixture and pulse to combine all the ingredients.

Step 7

Pack the mixture into a lined baking sheet, cover with foil and bake for 15 minutes. Leave in the tin for 10 minutes, then loosen the edges and turn out.

Step 8

Slice into fingers and store in an airtight container for up to one week.