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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

  • 500 g mixed mushrooms, cut into big chunks
  • 3 cloves garlic, finely chopped
  • 400 g tinned chopped tomatoes
  • 1 mushroom stock pots
  • 250 g fusilli pasta
  • 25 g grated Parmesan
  • 300 g fresh baby spinach leaves
  • 2 tbsp creme fraiche

NUTRITIONAL INFORMATION

 

Amount per serving

Protein (g)

17.2g

Energy (kJ)

1443kJ

Energy (kcal)

344kcal

Carbohydrate incl. fibre (g)

60.0g

Carbohydrate excl. fibre (g)

54.4g

Sugar (g)

8.0g

Fibre (g)

5.6g

Fat (g)

5.2g

Saturated fat (g)

2.8g

Unsaturated fat (g)

1.5g

Total

68.6g

5772kJ

1376kcal

239.9g

217.6g

31.8g

22.3g

20.6g

11.1g

5.8g