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Photo of Pasta with broccolini, spinach, mushrooms and ricotta by WW

Pasta with broccolini, spinach, mushrooms and ricotta

2 - 7
PersonalPoints™ per serving
Total Time
30 min
15 min
15 min
Wholemeal pasta is high in fibre and has a great earthy flavour that is great for the mushroom, ricotta and greens toppings.


Dry wholemeal pasta

250 g, wholegrain spiral

Low-fat ricotta cheese

½ cup(s), (100g)


2 bunch(es), cut into 5cm lengths

Olive oil

1 tbs


300 g, button, quarted


1 whole, halved, thinly sliced


3 clove(s), thinly sliced

Fresh thyme

2 tsp, chopped, plus extra sprigs to garnish

Baby spinach leaves

100 g

Balsamic vinegar

1 tbs


  1. Cook pasta in a large saucepan of boiling salted water following packet instructions or until just tender, adding broccolini for the last 2 minutes of cooking. Drain. Return to pan.
  2. Meanwhile, heat half the oil in a large non-stick frying pan over high heat. Cook mushrooms, stirring, for 3–4 minutes or until golden and tender. Transfer to a plate and cover to keep warm.
  3. Heat remaining oil in same pan over medium heat. Cook leek, stirring, for 5 minutes or until softened. Add garlic, thyme and spinach and cook, stirring, for 30 seconds or until fragrant. Stir in vinegar. Transfer to pan with pasta.
  4. Add mushrooms and ricotta to pasta mixture and toss to combine. Season with salt and pepper and serve with extra thyme.


TIP: You can use kale or rocket instead of spinach and any type of mushrooms.