Mushroom and spinach pasta with chilli crumbs
5
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
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
Legume 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.
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