One pot mushroom ragout with fusilli and spinach

One-pot mushroom ragù with pasta

Name: One-pot mushroom ragù with pasta
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: British
Ingredients: 1 Knorr Mushroom Stock Pot; 500 g chestnut mushrooms cut into quarters; 200 g fresh baby spinach leaves; 4 garlic cloves finely chopped; 400 g chopped tomatoes; 2 tbsp creme fraiche; 500 ml water; 1 tbsp olive oil; 225 g fusilli pasta; 25 g grated Parmesan

Vegetarian

Rich mushroom ragù with garlic, spinach and tomatoes, this is a great vegetarian recipe for a midweek meal.

25 MINS

Cooking Time
Easy

Difficulty
15 MINS

Prep Time
4 People

Serves

Amount per Serving

Nutritional values	Amount per Serving
Energy	364.19 kcal
Protein	15.54 g
Fat	8.18 g

1 Knorr Mushroom Stock Pot
500 g chestnut mushrooms cut into quarters
200 g fresh baby spinach leaves
4 garlic cloves finely chopped
400 g chopped tomatoes
2 tbsp creme fraiche
500 ml water
1 tbsp olive oil
225 g fusilli pasta
25 g grated Parmesan

Place a large casserole over high heat. Add a tablespoon of olive oil and fry the mushrooms until they are nicely coloured.
Add the garlic, tinned chopped tomatoes and bring to boil for 2 minutes.
Meanwhile dissolve the Knorr Mushroom Stock Pot in 500ml of boiling water. Add this to the dish along with crème fraiche and whisk together.
Add fusilli pasta, cover the casserole dish with a lid and simmer for 10 minutes until the pasta is tender.
Remove from the heat. Fold through the parmesan cheese and the spinach until it wilts.
Serve and enjoy.