Creamy mushroom & spinach pasta
8
Points®
Total time: 35 min • Prep: 10 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Packed with flavour, mushrooms make it super easy to go meat-free. Adding different types boost the impact - we love chestnut and shiitake.
Ingredients
Calorie controlled cooking spray
4 spray(s)
Onion
1 medium
Garlic
2 clove(s)
Mushrooms
400 g
Philadelphia Light Soft Cheese
100 g
Vegetable stock cube
½ cube(s)
Spinach
150 g
Wholewheat Pasta, dry
250 g
Instructions
1
Lightly mist a deep frying pan with cooking spray and cook the onion over a medium heat for 4-5 minutes until softened. Add the garlic, season well with salt and freshly ground black pepper, then cook for another minute.
2
Add the mushrooms to the pan with a splash of water and turn the heat up slightly. Cook for 4-5 minutes, stirring often, until they're golden.
3
Reduce the heat, add the Philadelphia and stir until it melts. Pour in the stock, season well with black pepper and cook for 8-10 minutes until thickened slightly.
4
Meanwhile, cook the tagliatelle according to pack instructions. Drain well, and stir the spinach through to wilt.
5
Toss the mushroom sauce with the pasta and serve with more black pepper.
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