Photo of Fusilli with creamy mushroom ragout by WW

Fusilli with creamy mushroom ragout

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.