Mushroom & spinach spaghetti

6
Total Time
30 min
Prep
5 min
Cook
25 min
Serves
4
Difficulty
Easy
Start the week well with this delicious pasta recipe. It’s satisfyingly savoury, warming and full of earthy flavours – a great reason to embrace #MeatFreeMonday

Ingredients

Calorie controlled cooking spray

4 spray(s)

Red onion(s)

1 medium, finely chopped

Garlic

2 clove(s), crushed

Mushrooms

800 g, mixed, (we used chestnut, shiitake and portobello), larger ones sliced

Vegetable stock cube(s)

1 cube(s), to make 300ml stock

Medium fat soft cheese

30 g

Cornflour

2 teaspoons, level

Wholewheat Pasta, dry

200 g, spaghetti

Spinach

120 g, young leaf

Instructions

  1. Mist a large frying pan with cooking spray over a medium-high heat and fry the onion for 4-5 minutes, or until soft. Add the garlic and cook for 1 minute. Stir in the mushrooms and fry for 4-5 minutes, until golden, then add the stock.
  2. Simmer for 10 minutes, or until the sauce has started to reduce a little, then stir through the soft cheese. In a small bowl, mix the cornflour with 2 tsp cold water to make a smooth paste, then stir it into the sauce. Continue to cook for 3-4 minutes, or until the sauce is thick and glossy.
  3. Meanwhile, cook the pasta to pack instructions. Drain and add to the sauce with the spinach. Stir until wilted, season to taste, then serve.

Notes

Add 4 chopped unsmoked bacon medallions at the same time as the mushrooms for no extra SmartPoints per serving.

Start eating better than ever!