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Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 4 people
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 300grams penne pasta
- 1tablespoons extra virgin olive oil
- 1 medium brown onion, halved, thinly sliced
- 2 cloves garlic, crushed
- 400grams mushrooms, thinly sliced
- 120grams baby spinach leaves
- 1 cup smooth light ricotta
- 80grams parmesan, finely grated
- 1/2 bunch continental parsley, leaves pickled, finely chopped
Nutrition per serving
2040kJ / 488Cal
2040 Kilojoules or 488 Calories
23% of daily energy intake*
Protein
24.4grams
Fat
19.4grams
Carbs
57.8grams
Sugars
5.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Buttery garlic mushrooms are the heroes of this moreish Italian dish. Serve up this healthier recipe on pasta night.
Method
Step 1 of 4
Cook pasta in a large saucepan of boiling water according to packet instructions. Drain, reserving 1/2 cup cooking liquid.
Step 2 of 4
Meanwhile, heat oil in a large frying pan over medium-low heat. Add onion and cook, stirring, for 5 minutes or until softened. Add mushrooms and garlic and cook, stirring occasionally, for a further 5 minutes or until mushrooms soften.
Step 3 of 4
Add pasta, reserved cooking liquid, spinach, ricotta, half of the parmesan and half the parsley. Cook, stirring, for a further 2 minutes or until a smooth sauce forms.
Step 4 of 4
Top with remaining parsley and parmesan. Season with freshly ground black pepper and serve.
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