|250 g||bacon — chopped|
|1/2||onion — finely chopped|
|250 g||mushrooms — sliced|
|2 cloves||garlic — cloves, crushed|
|200 g||spinach — stems removed, chopped|
|500 ml||milk — mixed with 1 Tbs cornflour|
|pinch||nutmeg — ground|
|lemon — juice only|
|salt and freshly ground black pepper|
In a large saucepan, fry the onion and bacon together until the onion is translucent and the bacon is starting to crisp up.
Add the mushrooms and garlic and fry for another 3-5 minutes until the mushrooms are almost cooked.
Add the spinach, and sautè until the spinach is wilted.
Add the milk mixture along with the spice and allow to come to a gentle simmer.
Allow to simmer until the sauce is thickened.
Season with lemon juice, salt and pepper and serve on cooked pasta.
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