Garlic mushroom pasta

What you need

Amounts for 1 serving. Weigh the prepared ingredient described below.

• 75 g Dried wheat pasta, egg-free, unenrichedExplore this ingredient →
• 180 g White mushroomsExplore this ingredient →
• 60 g SpinachExplore this ingredient →
• 4 g Garlic, peeledExplore this ingredient →
• 80 g Plain nonfat Greek yogurtExplore this ingredient →
• 10 g Olive oilExplore this ingredient →
• 0.3 g Ground black pepperExplore this ingredient →

Weights use g/kg or oz/lb. Instruction volumes use ml/L or US/UK fl oz. Cup equivalents appear only where the food source reports a matching household measure.

Let’s make it

Kitchen scales · Saucepan · Frying pan · Hob · Colander · Knife · Chopping board · Spoon · Measuring jug

1. Cook the pasta according to the packet. Clean and slice the mushrooms, wash the spinach, and peel and chop the garlic.
2. Heat the oil in a frying pan. Cook the mushrooms until tender and their liquid has mostly evaporated; add the garlic near the end.
3. Stir the spinach into the mushrooms until wilted. Reserve a little pasta cooking water, then drain the pasta.
4. Take the frying pan off the heat. Mix in the pasta and yogurt; loosen with 20 ml reserved cooking water and finish with pepper.