#SCGS Creamy mushroom, spinach and tomato pasta
#SCGS Creamy mushroom, spinach and tomato pasta
Ingredients
250 g Penne pasta
4 Tbsp (60 ml) Butter
250 g Mushrooms, sliced
1 Tbsp (15 ml) Seven Colours Grill Seasoning™
1 tsp (5 ml) Garlic powder
150 g Cocktail tomatoes, halved
2 cups (500 ml) Baby spinach
2 Tbsp (15 ml) Flour
2 cups (500 ml) Milk, warmed
1 cup (250 ml) grated mozzarella or cheddar cheese
Salt and pepper to taste
Method
Cook the pasta according to the package instructions. Drain and set aside.
In a large frying pan, melt half the butter over medium heat. Add the mushrooms and sauté until golden-brown. Season with Seven Colours Grill Seasoning™ and garlic powder.
Add the cocktail tomatoes and cook for 2–3 minutes, until slightly softened.
Stir in the baby spinach and cook until just wilted. Remove from the heat.
In a separate saucepan, melt the remaining butter over medium heat. Add the flour and stir continuously for 1–2 minutes to form a paste. Gradually add the warmed milk, whisking constantly to prevent lumps. Continue stirring until the sauce thickens.
Remove from the heat, then add the cheese and stir until melted and smooth. Season with salt and pepper.
Add the cooked pasta to the cheese sauce and mix well to coat. Fold in the mushroom, spinach and tomato mixture, stirring until evenly combined and heated through.
Serve warm.
Tip: Add grilled chicken for extra protein.
Season your stews
#sevencolours
