Mushroom Pasta

Nutrition per serve

Ingredients

• 200g mushrooms
• 1pcs zucchini
• 1clove garlic
• 50g parmesan
• 200g penne pasta
• 5g Tuscan seasoning
• 250ml cream
• 50g baby spinach leaves
• 1pcs olive oil
• 5ml dijon mustard

Method

1. Step 1 — Prep ingredients
   Bring a medium saucepan of salted water to the boil for the pasta (speed things up by using your kettle to boil the water). Thickly slice the mushrooms. Quarter the zucchini lengthwise and slice on an angle. Crush or finely chop the garlic. Finely grate the parmesan.
2. Step 2 — Cook pasta
   Cook the pasta in the pan of boiling water for 10 mins or until al dente. Reserve 2 tbs cooking water, then drain the pasta.
3. Step 3 — Cook mushrooms
   Meanwhile, heat a drizzle of olive oil in a large deep frypan over high heat. Cook the mushrooms and Tuscan seasoning, stirring very occasionally, for 4 mins or until the mushrooms are browned (only stir the mushrooms a few times to allow them to brown).
4. Step 4 — Simmer sauce
   Reduce the heat to medium. Add the zucchini and garlic to the mushrooms and cook, stirring, for 1 min or until fragrant. Stir in three-quarters of the cream* and 1 tsp dijon mustard and bring to a simmer. Cook for 2-3 mins until the zucchini is almost tender.
5. Step 5 — Add spinach and parmesan
   Add the spinach and half the parmesan to the sauce and cook, stirring, for 1 min or until the spinach is wilted.
6. Step 6 — Add pasta and serve
   Add the pasta to the sauce and stir until combined. Add the reserved cooking water, stirring constantly, until the sauce coats the pasta. Taste, then season with salt and pepper. Divide the pasta among bowls and scatter with the remaining parmesan to serve.

Allergens

Sulphites, Milk, Gluten, Wheat