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One-pot mushroom ragù with pasta

  • Cooking Time

    mins
  • Difficulty

  • 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.
Little big difference tip