Secret Recipe Club: Mushroom and Camembert Pasta

It's Secret Recipe Club time again! One of my favourite times of the month where I get a to pick a recipe from a my assigned blog. This month I had Susan from My Whole Food Family. She is an Aussie Mum with 3 boys and it studying Naturopathy. How she fits it all in I have no idea!! She focuses on a whole food diet doing away with the processed food and I am completely with her on that, so this assignment was perfect for me.

I could have made any number of recipe from her blog, lots of them sound delicious! I was looking for something simple and quick to make and as I already had camembert ripening on the side in the kitchen this recipe was perfect. I only changed the recipe by adding in some spinach that was about to go over in my garden and I hadn't realised what an amazing sauce camembert makes. This was just so good and I will definitely be using camembert as a pasta sauce again.

Mushroom and Camembert Pasta (from My Wholefood Family)
(Serves 6)

500g pasta
1 tbsp oil
500g mushrooms, chopped
1 red onion, sliced finely
2 cloves garlic, crushed
200g spinach
500ml vegetable stock
3 or 4 sprigs of fresh thyme
250g camembert, as ripe as possible, chopped into small chunks

Bring a pan of water to the boil and cook the pasta according to packet instructions.

Meanwhile, make the sauce. Add the oil to a frying pan over a medium heat. Add the onions, mushrooms and thyme leaves and fry until the onion is translucent and the mushrooms are almost cooked. Add the garlic and spinach and toss to combine, stir until the spinach is wilted.  Add the stock a little at a time, scraping to deglaze the pan.

Reduce the heat to medium-low and add the camembert. Stir until the camembert has melted. It will thicken the stock slightly.

Once the pasta is cooked, drain and add to the mushroom sauce pan. Stir to combine. Serve, scattered with thyme leaves.

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