Creamy mushroom and spinach pasta
A great thing about a pasta dish is how quickly a meal can be whipped up, and this creamy mushroom and spinach recipe is no exception. It only takes 10 minutes to prepare and another 15 to cook – perfect if you get home and want something delicious but fast!
- 2 Tbsp Extra Virgin Olive oil
- 1 small onion, medium diced
- 2 garlic cloves minced
- 250g / 8.8oz mushrooms
- 1 tsp Dijon mustard
- Salt and pepper to taste
- 250mls / 8.4fl.oz cream
- 500g / 17oz pasta shells, cooked as directed and cooled
- 160g / 5.6oz baby spinach
- Parmesan cheese to taste
- 4 Tbsp chopped parsley
Heat oil in a mediium fry pan. When hot add the garlic and onion. Saute’ to soften, then add the mushrooms. Cook for a couple of minutes or until nearly cooked through.
Add in the cream and Dijon and bring to a boil, season with salt and pepper, and add the cooked pasta.
Cook for 2-3 minutes or until the cream has thickened and the pasta warmed through.
Finally, add spinach and remove from heat.
To serve, sprinkle over cheese and parsley. Amazingly simple and delicious.
Venison isn’t the first thing that comes to mind when you think of lasagne, but trust us, it’s a winner! Perfect as a family meal, any leftovers can be saved for lunch the next day and taste just as delicious!
- 2 tbsp avocado oil & garlic
- 1 red onion, finely diced
- 2 garlic cloves, minced
- 500 g venison mince
- 2 tbsp tomato paste
- 2 tbsp rosemary, finely chopped
- 2 tbsp oregano, finely chopped
- 680 g [or 1 bottle] tomato passata
- Salt and pepper
- 50 g butter
- 50 g plain flour
- 500 ml milk
- Pinch of ground or freshly grated nutmeg
- salt and pepper
- 1 box of lasagne sheets
- ½ cup grated mozzarella cheese
- 1 cup grated cheddar cheese
Preheat the oven to 180°C.
In a large pan or nonstick wok over medium heat, soften the onion and garlic in the oil, then add venison mince and cook until browned, stirring frequently. Stir in tomato paste and fry for a further minute.
To the mince, add rosemary, oregano and tomato passata and simmer for 20–30 minutes until the sauce has reduced and thickened. Season as desired.
Make bechamel sauce. Melt the butter in a pan, stir in the flour and cook for 1 minute over moderate heat.
Take off the heat, pour in a little of the milk, and stir until blended. Continue to add the milk gradually, mixing well until you have a smooth sauce.
Return to the heat, bring to the boil and cook for 5 minutes, stirring continually, until it coats the back of a spoon.
Remove from the heat, and season with salt, pepper and nutmeg.
Layer the lasagne in your desired dish. Grease with oil then a layer of pasta sheets, add mince, then bechamel sauce. Then repeat pasta, mince, and bechamel. Finish with lasagne sheets then sprinkle with cheeses.
Bake at 180°C for 35-45 minutes, until the lasagne is cooked and the cheese is deliciously golden, then leave to sit for 10 minutes before serving.
Chorizo Spaghetti Bolognese
Spaghetti Bolognese is delicious most of the time, but the secret ingredient here is the addition of chorizo to give it that little extra kick! Again, takes less than half an hour to make from scratch and will easily feed a hungry family!
- 1 pack (450g / 16oz) Spanish chorizo, chopped
- 1 tablespoon Extra Virgin Olive oil
- 2 sprigs rosemary, leaves picked and chopped
- ¼ teaspoon chilli flakes
- 2 cloves garlic, minced
- 1 red onion, finely chopped
- 1/2 cup red wine
- 1 can of whole tomatoes
- 2 tablespoons brown sugar
- 400g / 14oz cooked spaghetti pasta
- 100g / 3.5oz fresh buffalo mozzarella cheese
Place the chorizo in a food processor and pulse until finely chopped.
Heat the oil in a large pot over medium-high heat. Add the onion, chilli flakes and garlic and stir fry for 1-2 minutes. Add the chorizo and rosemary and continue to cook for 2-3 minutes. Add the wine, simmer for 1-2 minutes, then add tomatoes and sugar. Cover the pot and reduce the heat and simmer for 10-15 minutes.
Heat the spaghetti according to the packet instructions.
Serve the spaghetti tossed with the chorizo bolognese, mozzarella, a drizzle of olive oil, rosemary and freshly ground black pepper.
Make the same meal taste different every time!
As any good chef knows, a recipe is only as good as the oil used to cook it in. That’s why with our range of award-winning cooking oils, you’ll never have to worry about quality or taste!
The same pasta dishes made with different oils can taste quite different, which is why it pays to experiment a little in the kitchen.
Our delicious extra virgin avocado oil brings a unique flavour to a meal, especially if you’ve been using ordinary olive oil all these years.
And with our range of infused oils, you can take your culinary skills to the next level by adding hints of rosemary, chilli, lemon, basil, lime or garlic.
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