Pasta With Spinach, Mushrooms And Almonds

By The Weekly  

March 8, 2018

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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


1Cook pasta in a large saucepan of boiling water until tender; reserve ½ cup of the liquid, drain pasta.

2Meanwhile, 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.

3Reduce 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.

Recipe & Photo: The Australian Women's Weekly/