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3.12 (26 votes)

Mushroom and spinach fettuccine

Creamy, garlicky mushrooms, spinach and peas make up the sauce for this comforting low-calorie fettuccine pasta recipe.

Serves 4

Prep Time 5 min

Cooking Time 15 min

Ingredients

  • 250g fettuccine
  • Cooking oil spray
  • 1 onion, thinly sliced
  • 4 garlic cloves, crushed
  • 800g mushrooms, thinly sliced
  • 250g baby spinach
  • 250g frozen peas
  • 200g extra-light cream cheese
  • Freshly grated nutmeg

Method

  1. Cook the fettuccine according to the pack instructions. Drain, reserving 3tbsp of the cooking water. Return the pasta and reserved water to the pan.
  2. Meanwhile, spray a large non-stick frying pan with oil and put over a medium-high heat. Stir-fry the onion and garlic for 5 min or until softened. Add the mushrooms and cook, stirring, for 5–7 min until most of the liquid evaporates.
  3. Add the spinach and peas to the pan and stir over a low heat until warmed through. Add the cream cheese, season with black pepper and a little nutmeg, then stir the sauce into the pasta.

Nutrition per serving

Read more on how we calculate nutrition.
380 23.2g 6.3g 2.2g 12.4g 8.7g 0.8g 222mg 61.1g 4.7mg

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