Mushroom and spinach pasta Recipe

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  • Low-fat







Nutrition per portion

Calories 373 kCal 19%
Fat 8g 11%
  -  Saturates 2gg 10%

A quick and easy pasta dish with lots of healthy spinach and tasty chestnut mushrooms – plus it contains less than 10g fat per person.


  • 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


  • 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.

  • 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.

  • Stir the mushrooms and cottage cheese through the pasta and spinach. Season well. (Not suitable for freezing).

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Top Tip

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.