Preparation time is 5minutes
Cook time is 15minutes
Total time is 20minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
- 2/3 cup evaporated milk
- 400grams mushrooms, sliced
- 2teaspoons worcestershire sauce
- 1/3 cup parmesan, finely grated (to serve)
- 4 cups mixed tomato salad (to serve)
- 1 pinch pepper (for seasoning)
- 400grams penne
- 2teaspoons dijon mustard
- 60grams baby spinach
- 1tablespoons olive oil
- 1 bunch chives, finely chopped
Nutrition per serving
2360kJ
Protein
25.8grams
Sugars
15.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Cook pasta in a large saucepan of boiling salted water following packet instructions or until just tender. Drain and return to saucepan.
Step 2 of 3
Meanwhile, heat oil in a frying pan over medium-high heat. Add mushroom and cook, stirring often for 10 minutes or until golden. Add milk, sauce and mustard. Stir until well combined and mixture comes to the boil.
Step 3 of 3
Remove from heat. Add chives and spinach and season with pepper. Toss through pasta. Spoon into bowls and top with parmesan. Serve with a mixed tomato salad.
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