Let's Get Cooking
- 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.
