One-pot mushroom & spinach pasta
9
Points®
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
1 small
Garlic
2 clove(s)
Mushrooms
250 g
Thyme, Dried
1½ teaspoon(s), level
Wholewheat Pasta, dry
240 g
Vegetable stock cube
1 cube(s)
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.
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