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Thursday, 20 September 2012

Tomato, spinach and mushroom pasta

This was just a quick, easy midweek meal to use up some leftovers from the fridge.
I fried a couple of portobello mushrooms in olive oil untill browned, added in some tomato sauce, which I had left from the pizza topping, wilted through some spinach, added in a splash of cream and stirred through tagliatelle, with parmesan grated on top.
Delicious.

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