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One-pot mushroom ragù with pasta

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 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

Energy (kcal)

344kcal

Energy (kJ)

1443kJ

Protein (g)

17.2g

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

Monounsaturated fat (g)

0.7g

Polyunsaturated fat (g)

0.8g

Trans fat (g)

0.0g

Cholesterol (mg)

5mg

Sodium (mg)

722mg

Salt (g)

1.81g

Vitamin A (IU)

5294IU

Vitamin C (mg)

27.8mg

Calcium (mg)

176mg

Iron (mg)

4.01mg

Potassium (mg)

1045mg

Total

1376kcal

5772kJ

68.6g

239.9g

217.6g

31.8g

22.3g

20.6g

11.1g

5.8g

2.8g

3.1g

0.0g

22mg

2887mg

7.23g

21176IU

111.3mg

705mg

16.03mg

4181mg


  • 1 Put a large casserole over high heat, add a tablespoon? olive oil and fry the mushrooms until they are nicely coloured.
  • 2 Add the garlic, can of tomato and heat it through.
  • 3 Turn down the heat and slowly add the water, Knorr Mushroom Stock Pot And crème fraiche, and bring to a boil while stirring with a whisk.
  • 4 When the stock is dissolved add the fusilli pasta and bring to a simmer.
  • 5 Cover and cook the pasta for 10-12 minutes or until the pasta is tender.
  • 6 Remove from the heat and add the parmesan cheese and spinach and stir until the spinach starts to wilt.