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Mushroom and spinach pasta

(16 ratings)

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Mushroom and spinach pasta
Mushroom and spinach pasta
  • Serves: 4

  • Skill level: Easy peasy

Woman's Weekly recipe A quick and easy pasta dish with lots of healthy spinach and tasty chestnut mushrooms - plus it contains less than 10g fat per person.

Ingredients

  • 300g(10oz) pasta spirals
  • 250g (8oz) salad spinach
  • 1tbsp olive oil
  • 250g (8oz) chestnut mushrooms, sliced
  • 1 large clove garlic, peeled and crushed
  • 250g tub natural cottage cheese
  • Salt and freshly ground black pepper

Woman's Weekly cookery editor Sue McMahon says: Use a large pan, because this is a lot of pasta and an equally large quantity of leaves, so you will need room to stir it all in.

Method

  1. Put the pasta in a pan of boiling water; cook according to pack directions for 8 mins. Drain, but leave some water clinging to the pasta. Put pasta back in the pan, and quickly stir in the spinach until it wilts.
  2. While the pasta is cooking, heat the oil in a pan and add the mushrooms and garlic. Fry over a medium heat, covered, for 5 mins, then take the lid off and let them brown.
  3. Stir the mushrooms and cottage cheese through the pasta and spinach. Season well. (Not suitable for freezing).

Feature: Kate Moseley. Photos: Chris Alack. Props stylist: Sue Radcliffe

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 373(kcal)
  • Fat 8.0g
  • Saturates 2.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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  • 3
(16 ratings)

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