Mushroom & spinach spaghetti
Calorie controlled cooking spray
1 medium, finely chopped
2 clove(s), crushed
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
2 teaspoons, level
Wholewheat Pasta, dry
200 g, spaghetti
120 g, young leaf
- 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.
- 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.
- Meanwhile, cook the pasta to pack instructions. Drain and add to the sauce with the spinach. Stir until wilted, season to taste, then serve.