Make a speedy, nutritious pasta supper with garlicky mushrooms and spinach. Cashew nuts and dried mushrooms create a deliciously creamy yet light sauce
Prep:10 mins
Serves 2
175g wholemeal penne50g unroasted, unsalted cashews10g dried porcini mushrooms1 tsp vegetable bouillon powder1 tbsp rapeseed oil120g chestnut mushrooms, halved if large, thinly sliced2 large garlic cloves, finely grated200g baby spinach
STEP 1Cook the penne following pack instructions and put the kettle on to boil. Meanwhile, 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. After this time, blitz the mixture with a hand blender until smooth and creamy.STEP 2Heat 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.
