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Creamy Spinach & Mushroom Pasta

Course Main Course
Prep Time 5 minutes
Cook Time 25 minutes
Servings 2
Author Albert Bevia @ Spain on a Fork

Ingredients

  • 2 cups penne pasta 225 grams
  • 2 tbsp extra virgin olive oil 30 ml
  • 4 cloves garlic finely minced
  • 1/2 onion finely diced
  • 8 button mushrooms
  • 2 cups fresh spinach 100 grams
  • 3/4 cup Greek yogurt 214 grams
  • 1/2 tsp sweet smoked Spanish paprika 1.30 grams
  • sea salt
  • black pepper
  • handful freshly chopped parsley

Instructions

  1. Fill a stock pot half ways with cold water, season the water generously with sea salt and heat it with a high heat

  2. Cut 8 button mushrooms into 1/4 inch thick slices and roughly chop 2 cups of tightly packed fresh spinach

  3. Heat a large fry pan with a medium to medium-high heat and add in 2 tbsp extra virgin olive oil, after 2 minutes add in 1/2 onion finely diced and 4 cloves garlic finely minced, mix with the olive oil, after 3 minutes add in the sliced mushrooms and continue to mix, 3 minutes later season with a generous 1/2 tsp sweet smoked paprika, give it a quick mix and then add in the spinach, continue to mix until the spinach has wilted, turn off the heat and season everything with sea salt & black pepper

  4. At this point the water should be boiling, add in a generous 2 cups of penne pasta and cook al dente (check the package instructions)

  5. Meanwhile, add 3/4 cup of Greek yogurt at room temperature into the spinach & mushroom mixture, season the yogurt generously with black pepper and mix together until well combined

  6. Once the pasta is cooked al dente, drain into a strainer, shake off any excess water and add the pasta into the pan with the sauce, heat the pan with a low heat and mix everything together until well mixed

  7. Transfer the creamy pasta into serving dishes and sprinkle with freshly chopped parsley, serve at once, enjoy!