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Mushroom & Spinach Bolognese

Mushroom & Spinach Bolognese: Image

Ingredients

200-250g spaghetti or pasta
1 large onion
4 fat cloves of garlic
2 tbsp sunflower oil (or other)
a pinch of salt
a good grind of pepper
4 tbsp tomato puree or a can of chopped tomatoes
250g mushrooms
1 tbsp bottled lemon juice
100g frozen spinach (or fresh)
1 tsp basic mixed dried herbs

Mushroom & Spinach Bolognese: Text

Method

  1. Finely slice your mushrooms, then chop until they’re finely diced. 

  2. They’ll shrink a bit in the pan as they lose moisture. 

  3. Then either use them straight away, or freeze, or spread thinly on a tray on a layer of kitchen paper and leave to dry for a day or two somewhere safe and not moist. 

  4. First bring a pan of water to the boil.

  5. While it’s warming through, peel and slice your onion and garlic, and mince your mushrooms. 

  6. Toss into a pan with the oil, salt and pepper and turn the heat up high for a minute or two, taking care not to burn anything. 

  7. Turn the heat down to low-medium, depending what hob ring you have it on.

  8. Toss the pasta into the boiling water and reduce to a simmer for 8 minutes, or until cooked.

  9. Turn your attention back to the other pan. Add all remaining ingredients and stir well. Bring back to a high heat, add half a small cup of water to loosen the tomato puree, stir well to combine and reduce the heat back down, stirring occasionally.

  10. Taste it – and season as required

Mushroom & Spinach Bolognese: Text

Tasty Tip

Swap the spaghetti for courgetti
Pair it with garlic bread

Mushroom & Spinach Bolognese: Text
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