One-pot mushroom ragù with pasta
Rich mushroom ragù with garlic, spinach and tomatoes, this is a great vegetarian recipe for a midweek meal.
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WHAT YOU'LL NEED
- 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