Creamy mushroom pasta with baby spinach & herbs

Time

68 min

Author

Marc Fosh

Ingredients

Servings

2

For the pasta

  • 1 Tbsp parsley, chopped

  • 150 grams baby spinach

  • 150 grams Parmesan, grated

  • 2 tsp olive oil

  • 250 grams mushrooms, sliced

  • 3 cloves garlic, chopped

  • 4 crème fraîche

  • 500 grams penne pasta, wholewheat

  • 8 fresh basil leaves, as needed

  • seasoning, to taste

For the muesli bars

  • 2 tsp flax seeds

  • 1 tsp chia seeds

  • 2 tsp pumpkin seeds

  • 200 grams blanched almonds

  • 200 grams butter

  • 4 tbsp honey

  • 200 grams muscovado sugar

  • 6 dates, as needed, stoned

  • 6 dried apricots, as needed

  • 1 tsp peanut butter

  • 1 tsp ground cinnamon

Instructions

Step 0

Cook pasta according to package instructions.

Step 1

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 2

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 3

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

Step 4

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

Step 5

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 6

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 7

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