One-pot mushroom ragù with pasta
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Cooking Time
mins -
Difficulty
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Prep time
mins -
Serves
people
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
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
68.6g
5772kJ
1376kcal
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
- 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
- 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.
Little BIG difference tip
Use whatever pasta you’ve got in the cupboard – this will work well with both long and short shapes, from spaghetti to fusilli.
