Photo of Fusilli with creamy mushroom ragout by WW

Fusilli with creamy mushroom ragout

Points® value
Total Time
25 min
10 min
15 min
This creamy mixed mushroom and spinach sauce with pasta makes a complete supper


Waitrose Cooks' Ingredients Porcini Mushrooms (Dried)

15 g

Calorie controlled cooking spray

4 spray(s)


1 medium, sliced


250 g, sliced


2 clove(s), chopped


1 medium, sliced

Thyme, Dried

1 teaspoon(s), level

White pasta, dry

240 g, fusilli

Dry white wine

200 ml

Low Fat Soft Cheese

150 g


100 g


  1. Soak the porcini mushrooms in 200ml boiling water for 20 minutes, until softened, then strain, reserving the soaking liquid to use in Step 5. Using the back of a spoon, squeeze out any excess water from the mushrooms, then roughly chop them.
  2. Heat a large, deep, lidded, nonstick frying pan over a medium heat. Spray with the cooking spray and cook the leek for 3 minutes, covered, until softened. Stir the leek occasionally. Add the porcini and chestnut mushrooms, garlic, courgette and thyme and cook for 5 minutes until softened.
  3. Bring a large saucepan of water to the boil and cook the pasta for 10–12 minutes or according to the pack instructions, then drain, reserving 2 tbsp of the cooking water for the sauce.
  4. Meanwhile, pour the wine into the mushroom mixture and let it bubble for about 2 minutes, uncovered, until it has reduced and there is no smell of alcohol.
  5. Reduce the heat to low. Stir the low-fat soft cheese, spinach and reserved water from soaking the mushrooms and cooking the pasta, into the sauce. Return the lid and cook for another 2 minutes until the spinach has wilted. Top the pasta with the sauce, season and serve.