Easy Creme Fraiche Pasta
This decadent, rich and creamy creme fraiche pasta couldn’t be easier. Made in under 15 minutes.
Servings: 5
Calories: 646kcal
Cost: £1.09
Ingredients
- 250 g mushrooms, thinly sliced (£0.75)
- 60 g sun-dried tomatoes, thinly sliced (£2.00/4)=(£0.50)
- 3-4 cloves of garlic, finely chopped (£0.39)
- 300 ml creme fraiche (£0.89)
- 500 g rigatoni (£0.75)
- 150 g spinach (£1.00/2)=(£0.50)
- Zest of half a lemon (£0.30)
- 50 g pecorino, finely grated (£1.35)
Cupboard Essentials
- 1 tbsp sun-dried tomato oil from jar
- Salt & Pepper
Instructions
- Start by adding the mushrooms and sun-dried tomatoes and oil into a frying pan over a high heat. Leave to brown for 4 minutes, then stir and continue to fry for a further 4 minutes.
- During this time, add the rigatoni to heavily salted boiling water. Set your timer to the packet time minus 2 minutes.
- When your mushrooms have browned and the sun-dried tomatoes are getting crispy, remove a third to have as a garnish. Reduce the heat to low and add the garlic and lemon zest.
- Fry for 2 minutes, then add the creme fraiche. Once heated through, slowly add two ladles of pasta water whilst continuously stirring. Season with salt and lots of pepper, then add the spinach.
- Once the spinach has wilted, transfer the al dente pasta into the sauce with a few ladles of pasta water. Add the pecorino at this stage and stir to combine, cook over a low heat.
- Add pasta water or cook off as necessary until you have a thick and creamy sauce (this should only take a minute or two). Season with lots of pepper and top with the reserved mushrooms and sun-dried tomatoes. Enjoy!
Notes
- Use low heat to prevent the crème fraîche from splitting.
- Add pasta water slowly while stirring continuously to maintain sauce consistency.
- Use full-fat crème fraîche and season gradually with salt and pepper for a velvety texture and depth of flavor.
Nutrition
Calories: 646kcal | Carbohydrates: 80g | Protein: 20g | Fat: 25g