Pasta with Spinach, Mushrooms and Almonds

Main

Prep Time: 20 min Cook Time: 20 min Total Time: 40 mins Servings: 2 Source:

Ingredients

200 gram wholegrain spaghetti

3 teaspoon rice bran oil

300 gram swiss brown mushrooms, sliced

300 gram portobello mushrooms, sliced

1 shallot (25g), chopped coarsely

1 clove garlic, chopped coarsely

1 tablespoon firmly packed fresh flat-leaf parsley

1/4 cup (40g) coarsely chopped unsalted, roasted almonds

100 gram baby spinach leaves

1/4 cup (20g) flaked pecorino cheese

Directions

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

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

3 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.