Mushroom & spinach spaghetti
7
Points®
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
1 medium
Garlic
2 clove(s)
Mushrooms
800 g
Vegetable stock cube
1 cube(s)
Medium fat soft cheese
30 g
Cornflour
2 teaspoon(s), level
Wholewheat Pasta, dry
200 g
Spinach
120 g
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.
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