Another mushroom post! If you’re veggie you can omit the pancetta, and this dish still works well.
I make this with wholewheat pasta because it’s nicer to my stomach, but you can use white. A dash of half fat creme fraiche means this recipe is creamy but not too heavy.
75g wholewheat dried spaghetti
10-12 medium closed cup white mushrooms
1 tin chopped tomatoes
1 packet chopped pancetta
Handful of fresh spinach, washed
1 tablespoon creme fraiche
2 teaspoons oregano
Handful fresh basil
2 cloves garlic, crushed
1 bay leaf
Black pepper and salt to taste
Olive oil for frying
Parmesan to serve (optional)
Pre heat the oven to 150 degrees/gas mark 2-3. Finely chop the shallots and mushrooms and crush the garlic clove. In a medium sized oven proof pan, heat the olive oil and fry the pancetta.
Add the shallots, mushrooms and garlic to the pan and soften. In the meantime, open the tin of tomatoes and blend using a hand mixer to a smoothish texture – leaving a few juicy chunks is fine.
Add the tomatoes to the pan and bring to a simmer, adding in the herbs and the pinch of sugar. Place the sauce in the oven for 30-40 minutes with a lid on it. This will improve the flavour of the chopped tomatoes and make the sauce more intense.
Cook the spaghetti according to packet instructions. Remove the sauce from the oven and add in the creme fraiche and spinach to the hot pan – the spinach will wilt in the pans own heat – if you return the pan to the hob after adding the creme fraiche there is a risk of the sauce splitting so be careful.
Once the spaghetti is cooked, drain and set aside a little of the pasta water. Stir the sauce into the pasta, adding the extra water if needed.
Serve with the fresh basil and Parmesan and enjoy!