Photo of Mushroom and spinach pasta with chilli crumbs by WW

Mushroom and spinach pasta with chilli crumbs

6
6
1
SmartPoints® value per serving
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Moderate

Ingredients

dry wholemeal pasta

160 g, penne

fresh red chilli

2 whole, finely chopped

fresh lemon rind

1 tbs, finely grated

baby capers, rinsed, drained

1 tbs, chopped

quinoa flakes

30 g

garlic

4 clove(s), crushed

swiss brown mushrooms

300 g, sliced

baby spinach leaves

200 g

grated parmesan cheese

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.

Start eating better than ever!