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Mushroom & Spinach Pasta


  • 2 pieces of TEMPTY (200g)

  • 2 cloves of garlic

  • 1 medium onion

  • 150g of portobello mushrooms, cleaned and cut into bite-size pieces

  • 100g of fresh spinach

  • 200ml of oat-based cream

  • 30g shredded parmesan cheese or plant-based alternative

  • 200g pappardelle (or other pasta of your preference)

  • Salt

  • Pepper

  • Olive oil for frying

For serving:

  • Shredded parmesan or plant-based alternative

  • Fresh parsley


1. Heat olive oil in a pan over medium heat and fry finely chopped onion and garlic until translucent. 

2. Meanwhile, in a separate pot, cook the pappardelle according to the instructions on the package. 

3. Add mushrooms to the pan and cook until they release their juices and are brown and soft. 

4. Slowly pour the cream into the mushroom mixture. Let it bubble up, then add about two tablespoons of water from the cooking pasta and stir well. 

5. Add spinach, and once it has wilted, add shredded parmesan. Stir the sauce, season with salt and pepper, and once the cheese has melted, set aside. 

6. Prepare TEMPTY by cutting it into smaller chunks and fry them in a pan using olive oil. 

7. Drain the pasta and add it to the mushroom spinach cream sauce. Toss gently. 

8. Serve the finished pasta with TEMPTY on top and finish with freshly shredded parmesan and parsley. Enjoy!

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