Serves 2
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This delectable vegetarian pasta is packed with mushrooms, pecorino and crunchy almonds. Delish! It’s also good for diabetics.


  • 200 g wholegrain spaghetti
  • 3 tsps rice bran oil
  • 300 g swiss brown mushrooms, sliced
  • 300 g portobello mushrooms, sliced
  • 1 shallot (25 g), chopped coarsely
  • 1 clove garlic, chopped coarsely
  • 1 tbsp firmly packed fresh flat-leaf parsley
  • ¼ cup (40 g) coarsely chopped unsalted, roasted almonds
  • 100 g baby spinach leaves
  • ¼ cup (20 g) flaked pecorino cheese

Cook pasta in a large saucepan of boiling water until tender; reserve ½ cup of the liquid, drain pasta.


Meanwhile, heat oil in a large frying pan over high heat; cook mushrooms and shallot, stirring occasionally, for 5 mins or until mushrooms are lightly golden and shallot is tender. Add garlic and parsley; cook, stirring, for 1 min or until garlic is fragrant. Season to taste with black pepper.


Reduce heat to low; toss warm pasta, nuts and spinach through mushroom mixture. Add enough reserved pasta water to lightly coat the pasta. Serve topped with cheese.

TIP: You can use 600 g of your favourite variety of mushrooms; button and cap mushrooms will work well. If you don’t have a large frying pan, cook the mushrooms in batches to prevent them stewing.

Text: Bauersyndication.com.au

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