I went into autopilot cooking this meal and forgot to take step by step pictures – sorry!
200g cooked Spaghetti (I used whole grain spelt)
4 large chestnut Mushrooms
30g Somerset Brie
Handful of spinach and rocket
Knob of Butter
Few glugs of Olive Oil
1 tsp garlic powder
Handful of chopped parsley
Black pepper and salt
Boil the spaghetti as per the instructions. I usually add olive oil and salt to the water when boiling any pasta.Wash and slice the mushrooms and cook them in a non stick frying pan on a high heat (this prevents the water for releasing) with the butter and olive oil. Sprinkle with garlic powder, black pepper and salt.
Once cooked mix in the chopped parsley, spinach and rocket, set aside.
Once the spaghetti is ready (al dente is my preference) drain at it to the pan with the mushrooms, spinach and rocket. Ross it together making sure the spaghetti is well coated and add in the chopped Brie, adding it at this stage ensures it melts but also maintains its pieces. Brie is a delicious cheese and will give the spaghetti a great creamy texture. Serve immediately with a final drizzle of olive oil and a sprinkle of chopped parsley to finish.
This meals goes perfectly with a glass of chilled white wine! You could also try swapping the spinach for kale – if doing this then sauté the kale with the mushrooms so it cooks slightly. Enjoy!