Spinach and Mushroom Pasta

Serves: 4

Prep Time: 10 minutes

Cooking Time: 15 minutes

Ingredients:

• 500 gr fusilli

• 500 gr baby spinach, chopped

• 250 gr mushrooms, sliced

• 1 can (400 ml) coconut milk

• 2 large cloves of garlic, minced

• 1 large red onion, cubed

• Zest of a lemon

• Juice of half a lemon

• 1 tbsp butter

• 1 tbsp olive oil

• 1 tbsp coconut oil

• ½ cup water

• Herb stock cube

• Parmesan cheese

• Salt & Pepper, to taste

Method:

1. Fill a large pot with water, add a teaspoon of salt and bring to a boil. Cook the pasta according to the packet instructions.

2. In a large pan with high sides, add the olive oil and the butter. Add the mushrooms, garlic, salt and pepper. Once the mushrooms are soft and buttery, set them aside.

3. Using the same pan, melt the coconut oil. Add the onions, garlic and spinach. Let the spinach wilt, then add the lemon juice and lemon zest, coconut milk, water and stock cube. Season with salt and pepper to taste. Allow to simmer for 5 minutes then blend the sauce in a blender until smooth.

4. Add the sauce and the mushrooms and the parmesan to the pasta and give everything a good stir until every piece of pasta is nicely coated in the sauce.

5. Serve right away and Enjoy!!!

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