Name: Pasta with spinach, mushrooms and almonds
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: Pasta with spinach, mushrooms & almonds; 200 gram wholegrain spaghetti; 3 teaspoon rice bran oil; 300 gram swiss brown mushrooms, sliced; 300 gram portobello mushrooms, sliced; 1 shallot (25g), chopped coarsely; 1 clove garlic, chopped coarsely; 1 tablespoon firmly packed fresh flat-leaf parsley; 1/4 cup (40g) coarsely chopped unsalted, roasted almonds; 100 gram baby spinach leaves; 1/4 cup (20g) flaked pecorino cheese

Pasta with spinach, mushrooms and almonds

This delectable vegetarian pasta is packed with mushrooms, pecorino and crunchy almonds. Delish! It's also good for diabetics.

Pasta with spinach, mushrooms & almonds — Dried pasta is safe to cook and eat after its best before date.

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Serves 2

Prep

10M

Cook

20M

Total

30M

Ingredients

Pasta with spinach, mushrooms & almonds

200 gram wholegrain spaghetti

3 teaspoon rice bran oil

300 gram swiss brown mushrooms, sliced

300 gram portobello mushrooms, sliced

1 shallot (25g), chopped coarsely

1 clove garlic, chopped coarsely

1 tablespoon firmly packed fresh flat-leaf parsley

1/4 cup (40g) coarsely chopped unsalted, roasted almonds

100 gram baby spinach leaves

1/4 cup (20g) flaked pecorino cheese

Method

Pasta with spinach, mushrooms & almonds

1.Cook pasta in a large saucepan of boiling water until tender; reserve ½ cup of the liquid, drain pasta.

2.Meanwhile, heat oil in a large frying pan over high heat; cook mushrooms and shallot, stirring occasionally, for 5 minutes or until mushrooms are lightly golden and shallot is tender. Add garlic and parsley; cook, stirring, for 1 minute or until garlic is fragrant. Season to taste with black pepper.

3.Reduce heat to low; toss warm pasta, nuts and spinach through mushroom mixture. Add enough reserved pasta water to lightly coat the pasta. Serve topped with cheese.

You can use 600g of your favourite variety of mushrooms; button and cap mushrooms will work well. If you don’t have a large frying pan, cook the mushrooms in batches to prevent them stewing.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

Pasta with spinach, mushrooms & almonds

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