One-pot Creamy Mushroom Pasta

PREP 5 MIN
•
COOK  15 MIN

Welcome to the one-pot dinner of your dreams. By cooking the pasta in the sauce, it soaks up all the flavor of the mushrooms to create a deliciously creamy dish. Want some extra zing? Add chilli flakes or a squeeze of lemon to serve. And don't worry about the washing up – that one pot can wait!

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GF

NS

NF

V

Number of servings
2
Ingredients

1 tsp olive oil

300g Swiss brown mushrooms thickly sliced

2 garlic cloves crushed

100g pasta shells, dried (or gluten free)

1 cup (250ml) vegetable stock

1⁄2 cup (120g) smooth ricotta

3⁄4 cup (100g) frozen peas

1 1⁄2 cups (60g) baby spinach leaves

1⁄4 cup (30g) parmesan finely grated

salt & pepper, to taste

Methodbased on 2 servings
1

Heat oil in a large deep frypan over medium heat.

2

Add mushrooms and garlic and cook covered, for 5 minutes or until softened.

3

Add pasta and stock and bring to the boil. Cover and cook stirring occasionally, for 2 minutes less than cooking time on the pasta packet (about 10 minutes) or until pasta is almost tender and most of the water has been absorbed. (Or add a little extra water if needed)

4

Stir in ricotta, peas, spinach and half of the parmesan and cook for a few minutes more until pasta is al dente and sauce is creamy. Adjust seasoning.

5

Divide between bowls and scatter over remaining parmesan to serve.

Nutritional Informationper serving

Energy (kJ)

1831 kJ / 438 cals

Protein

21.6 g

Fat

14.9 g

Sat. Fat

7.8 g

Carbs

49 g

Sugar

5.4 g

Fiber

8.1 g

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