One-pot mushroom ragù with pasta
- 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.
- Amount per Serving
|Nutritional values||Amount per Serving|
|Energy (kcal)||364.186 kcal|
|Protein (g)||15.544 g|
|Sugar (g)||9.112 g|
|Fat (g)||8.183 g|
|Fibre (g)||5.413 g|
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