We have taken all the hassle out of the super quick pasta by preparing the onion jam. The onions are cooked long and low over about six hours and flavoured with a touch of star anise, red wine vinegar, thyme salt and a touch of brown sugar.
Roast portobello and spinach fettuccine with onion jam and seeded mustard
Cook time: 25 minutes
couple, family
Ingredients
Ingredient
Couple
Family
Portobello mushrooms
Couple
1 bagFamily
1 bagGarlic
Couple
6 clovesFamily
9 clovesSpaghetti
Couple
350gFamily
500gSpinach
Couple
1 small bunchFamily
1 large bunchOnion mustard jam
Couple
1 pottleFamily
1 pottleLemon
Couple
1/2Family
1Instructions
1
Preheat the oven to 180 degrees Celsius.
2
Place a large pot of salted water on to boil.
3
Lay the mushrooms on an oven tray. Drizzle them with olive oil, then sprinkle with salt and pepper. Roast for 12 minutes.
4
Mince the garlic.
Remove the roots from the spinach and discard, roughly chop the stems and leaves. Place in a bowl of cold water to remove the dirt.
5
Cook the pasta in boiling water for about 10 to 12 minutes, until cooked to your liking. Strain the pasta and toss with a little oil to prevent sticking.
Return the pan to a medium heat.
6
Slice the roasted mushrooms.
Strain the spinach.
7
Fry the garlic in a little oil. Add the spinach, jam and mustard and sliced mushrooms.
Stir in the pasta with a pinch of salt.
Finish by adding the zest and juice of the lemon. Taste and add more salt, if needed.
