Ingredients
70 grams Thickly sliced bacon
1 bunch Spinach
1/2 bunch Shimeji mushrooms
200 grams Pasta
1 Olive oil
1 Garlic (tubed is OK)
1 Black pepper
Method
Sources
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Recipe1M+
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Adjustable stand — hold cookbook or tablet at eye level while cooking
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As an Amazon Associate, Foodgeist earns from qualifying purchases.
Grow shiitake on a log — fresh shiitake in your kitchen
Grow oyster mushrooms at home — harvest in 10 days, 2 crops
Grow lion's mane mushrooms — seafood-like texture, brain-boosting
Adjustable stand — hold cookbook or tablet at eye level while cooking
Concentrated mushroom umami — stocks, rubs, seasoning blends
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cut the bacon into 1 cm strips and the spinach into 5 cm pieces. remove the stem end from the mushrooms and shred into small bunches. boil the pasta in a large saucepan. *boil for a minute less than it says on the package. *for every 100 g of pasta, use 1 litre of water and 10 g of salt. make the sauce while the pasta is boiling. put olive oil and garlic in a frying pan. when it starts to release a nice aroma, add bacon and then the mushrooms in that order. saute the spinach. when it has wilted, add the ingredients marked and mix. *crush the stock cube before adding it in. when the pasta has boiled, add to the frying pan and mix with the sauce. transfer to a serving plate, sprinkle on black pepper and it's done!