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One-pot mushroom ragù with pasta

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

    mins
  • Difficulty

  • Prep

    mins
  • serves

    people

  • 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

NUTRITIONAL INFORMATION

 

Amount per serving

Protein (g)

16.0g

Energy (kJ)

1521kJ

Energy (kcal)

362kcal

Carbohydrate incl. fibre (g)

59.5g

Carbohydrate excl. fibre (g)

54.1g

Sugar (g)

9.4g

Fibre (g)

5.4g

Fat (g)

8.2g

Saturated fat (g)

3.2g

Unsaturated fat (g)

4.3g

Total

63.9g

6086kJ

1450kcal

238.1g

216.5g

37.7g

21.5g

33.0g

12.8g

17.0g