Spinach and Mushroom Fusilli

It’s nice to have a hobby, and one of ours is drinking strong Belgian beer. The Dovetail in Clerkenwell is a superb bar which claims to stock 101 different beers and who are we to question them. This is where we found ourselves last Friday evening for the traditional post-work, weekend-welcoming lager binge.


By the time we got home we were very hungry and a little the worse for wear. We had some good spinach from the weekly veg box, some mushrooms from the market, and half a pot of sour cream left over from the Hot Stuffed Avocado mentioned in a previous post. The quantities are a little vague as we were tired, emotional and making it up as we went along.

Preparation time: 10 minutes
Cooking time: 25 minutes
Skill level: So easy you can cook it whilst drunk
Serves: 2


  • spinach – 1 packet
  • mushrooms – good handful – roughly chopped into small cubes
  • fusilli – enough for 2 people
  • sour cream – 150ml
  • pine nuts – some
  • garlic – 2 cloves – chopped
  • olive oil
  • salt & pepper

Cook the pasta until al dente. Meanwhile, fry the garlic in the oil for a minute or so before adding the chopped mushrooms. Cover and allow to sweat for 5 minutes. Add the washed spinach, cover again for 5 minutes.

Dry fry the pine nuts until they are lightly toasted.

Add the sour cream to the mushroom mixture, stir and remove from the heat. Drain the pasta and add to the sauce. Serve with a sprinkling of pine nuts.

Verdict: So good it was worthy of a yumblog.

Drink: Finished off the evening with a bottle of white discovered lurking at the back of the fridge.

Entertainment: Friday night is QI night … without question one of the funniest programmes ever to be on TV. Steven Fry is a god amonst men.

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