Creamy Mushroom & Spinach Penne

Enjoy as a quick and tasty supper!

 

Servings: 2

Total Time: 15 minutes

 

Ingredients: 

  • 175g wholemeal penne
  • 50g unroasted, unsalted cashews
  • 10g dried porcini mushrooms
  • 1 tsp vegetable bouillon powder or stock cube
  • 1 tbsp rapeseed oil
  • 120g chestnut mushrooms, halved if large, thinly sliced
  • 2 large garlic cloves, finely grated
  • 200g baby spinach

 

Method:

    • Cook the penne following pack instructions and put the kettle on to boil.
    • Put the cashews and dried mushrooms in a medium heatproof bowl along with the bouillon powder, and pour over 200ml boiling water from the kettle. Leave to soak for 5 mins.
    • Blitz the mixture with a hand blender until smooth and creamy.
    • Heat the oil in a large non-stick frying pan over a medium heat and fry the fresh mushrooms and garlic for a couple of minutes until just starting to soften.
    • Add the spinach and continue to cook, stirring frequently until the spinach has wilted. Drain the pasta, reserving a little of the cooking
      water. Tip the pasta into the pan with the mushroom mixture, season with plenty of black pepper and toss everything together well.
    • Remove from the heat and stir through the creamy mushroom sauce, adding a drop of the reserved cooking water if needed to loosen. Serve straightaway and great the next day!