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Mushroom and spinach pasta with chilli crumbs

Mushroom and spinach pasta with chilli crumbs

5
Points®
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Moderate
Zingy lemon and chilli crumbs ramp up the flavour and add a tasty crunch to this fibre-packed vegetarian pasta. Any leftovers can be refrigerated and enjoyed cold for lunch the next day.

Ingredients

Wholemeal pasta, dry

160 g, penne

Fresh red chilli

2 whole, finely chopped

Fresh lemon rind

1 tbs, finely grated

Capers, rinsed, drained

1 tbs, chopped

Quinoa flakes

30 g

Garlic

4 clove(s), crushed

Swiss brown mushrooms

300 g, sliced

Baby spinach

200 g

Grated parmesan cheese

⅓ cup(s), (25g)

Lemon juice

2 tbs

Oil spray

2 x 3 second spray(s)

Instructions

  1. Cook pasta in a large saucepan of boiling salted water, following packet instructions, until tender. Drain. Return to pan.
  2. Meanwhile, lightly spray a small non-stick frying pan with oil and heat over medium heat. Cook chillies, rind, capers and quinoa flakes, stirring, for 5 minutes or until golden and crisp. Set aside in pan to cool.
  3. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook garlic and mushrooms, stirring, for 5 minutes or until mushrooms are golden and tender, adding a splash of water if needed. Add spinach and cook for 2 minutes or until wilted.
  4. Add mushroom mixture, cheese and lemon juice to pasta and toss to combine. Serve sprinkled with chilli crumbs.

Notes

You can swap quinoa flakes for panko (Japanese) breadcrumbs.

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