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Dietary key
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V
Vegetarian
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V*
Vegetarian Option
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Ve
Vegan
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Ve*
Vegan Option
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G
Gluten-Free
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G*
Gluten-Free Option
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D
Dairy-Free
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D*
Dairy-Free Option
Creamy Mushroom + Spinach Beans
NOT creamy mushroom pasta. This is creamy mushroom BEANS. Quicker, easier + better for you, this dish CERTAINLY doesn't compromise on flavour + comfort. Get your hands on a variety of mushrooms if you can for the most robust flavour; meaty oyster shrooms, woody shiitakes + nutty chestnuts work wonders.
Apart from creme fraiche, the added creaminess comes from our Organic White Beans + their bean stock to give it that luscious sauce. Scatter over some parsley at the end to bring the fresh kick.
You could even sub creme fraiche for cream if you were feeling a little more indulgent.
Ingredients
2 garlic cloves
250g mixed mushrooms
1 jar of Organic White Beans with their bean stock
3 large handfuls of spinach
25g parmesan, grated
2 tbsp creme fraiche
1 tsp ground nutmeg (optional)
The juice of half a lemon, plus extra wedges to serve
A small bunch of parsley, roughly chopped, for garnish (optional)
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Directions
Heat one tablespoon of olive oil in a large frying pan over a medium heat. Add the garlic and cook for 1 minute, followed by the mushrooms and season with salt and pepper. Cook for 6-7 minutes, or until the mushrooms have shrunk down slightly and are golden, stirring regularly.
Add the beans with their bean stock (or cans with extra veg stock) to the pan simmer down until the beans turn brothy and creamy, roughly 3 minutes. Stir in the spinach and allow to wilt, roughly 4 minutes.
Once the spinach has wilted, reduce the heat to low, add the parmesan, creme fraiche and nutmeg (if using) and mix well. Stir in the lemon juice and season with plenty of cracked black pepper. Plate up and finish with a final grating of parmesan, some fresh parsley and a drizzle of extra virgin olive oil, if you fancy.
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