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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


  • 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