One-pot mushroom & spinach pasta
Calorie controlled cooking spray
1 small, thinly sliced
2 clove(s), finely chopped
250 g, sliced
1½ teaspoons, level
Wholewheat Pasta, dry
240 g, fusilli
Vegetable stock cube(s)
1 cube(s), to make 900ml
Half Fat Crème Frâiche
Vegetarian Parmesan Style Hard Cheese
- 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.
- 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.
- 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.