Photo of One-pot mushroom & spinach pasta by WW

One-pot mushroom & spinach pasta

9
9
3
SmartPoints® value per serving
Total Time
30 min
Prep
5 min
Cook
25 min
Serves
4
Difficulty
Easy
For speedy midweek meals, pasta is hard to beat. This veggie recipe is all made in the one pot, so there’s minimal preparation and less washing up!

Ingredients

Calorie controlled cooking spray

4 spray(s)

Onion(s)

1 small, thinly sliced

Garlic

2 clove(s), finely chopped

Mushrooms

250 g, sliced

Thyme, Dried

1½ teaspoons, level

Wholewheat Pasta, dry

240 g

Vegetable stock cube(s)

1 cube(s), to make 900ml

Spinach

100 g

Half Fat Crème Frâiche

80 g

Vegetarian Parmesan Style Hard Cheese

40 g

Instructions

  1. Mist a large, deep pan with cooking spray and cook the sliced onion over a medium heat for 3-4 minutes until just softened. Add the finely chopped garlic and cook for a further minute, then add the sliced mushrooms and thyme, stirring to combine. Season to taste.
  2. Add the fusilli to the pan and pour over 900ml vegetable stock, made with 1 stock cube. Bring to a simmer and cook for 18-20 minutes, stirring occasionally to ensure the pasta doesn’t stick together. The pasta will be tender and the stock almost completely absorbed
  3. Add the spinach and stir until wilted, then stir in the crème fraîche and half the grated cheese. Season to taste and serve topped with the remaining cheese.

Notes

You could use any mushrooms you like in this pasta – try oyster or shiitake, or a mixture.

Start eating better than ever!