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Nutrition: Per serving

  • kcal491
    low
  • fat20g
  • saturates6g
  • carbs49g
  • sugars7g
    low
  • fibre5g
  • protein27g
    high
  • salt0.86g
    low
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Method

  • step 1

    Heat the oil in a medium saucepan over a medium heat and fry the onion and mushrooms for 10 mins, or until softened and browned slightly. Meanwhile, cook the pasta following pack instructions.

  • step 2

    Add the garlic to the pan with the mushrooms and cook for 2 mins more. Tip in the crème fraîche and parmesan, stir to combine, then add the baby spinach. Set aside.

  • step 3

    Remove the pasta from the heat and drain, reserving 25ml of the water. Toss the pasta in the creamy mushroom sauce, put back on the heat and cook over a low heat until the spinach wilts, about 5 mins. Pour in enough of the reserved water to loosen slightly. Season with black pepper and finish with a sprinkle of chilli flakes, if you like.

Recipe from Good Food magazine, April 2022

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Comments, questions and tips (31)

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Overall rating

A star rating of 4.3 out of 5.69 ratings

tamjgreen1ZKVz9ju

One of those amazing recipes that is low calories but tastes indulgent...it's on my weekly rotation now!

dubaidreamer

This was delicious. I also added some chopped ham which was on its last date.

clararerso

Utterly delicious - not sure you even need the pasta to enjoy this!

I also added some leeks and doubled the garlic. It's just fabulous.

nadzmp05621

Loved this. Used extra mushrooms and spinach. Delicious!

mandjpatel261785

Very nutritious but I used nutmeg with spinach and ricotta for cheese and parmesan cheese as that was what I had in stock. Delicious , light and gluten free. Will make again.

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