A quick and easy pasta dish with lots of healthy spinach and tasty chestnut mushrooms – plus it contains less than 10g fat per person.
- 300g(10oz) pasta spirals
- 250g (8oz) salad spinach
- 1tbsp olive oil
- 250g (8oz) chestnut mushrooms, sliced
- 1 large clove garlic, peeled and crushed
- 250g tub natural cottage cheese
- Salt and freshly ground black pepper
Put the pasta in a pan of boiling water; cook according to pack directions for 8 mins. Drain, but leave some water clinging to the pasta. Put pasta back in the pan, and quickly stir in the spinach until it wilts.
While the pasta is cooking, heat the oil in a pan and add the mushrooms and garlic. Fry over a medium heat, covered, for 5 mins, then take the lid off and let them brown.
Stir the mushrooms and cottage cheese through the pasta and spinach. Season well. (Not suitable for freezing).
Top tip for making Mushroom and spinach pasta
Woman's Weekly cookery editor Sue McMahon says: Use a large pan, because this is a lot of pasta and an equally large quantity of leaves, so you will need room to stir it all in.