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Lunch | Vegetarian

Spinach ricotta and mushroom pasta

The nutrients in this great recipe are good for your cells, energy and bones

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Spinach ricotta and mushroom pasta  recipe
Serves:
4
Preparation:
10 Mins
Cooking:
15 Mins
High FODMAP:
Yes
Allergens:
Sulphur dioxide, Milk, Lactose, Gluten
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What are the health benefits of Spinach ricotta and mushroom pasta ?

The nutrients in this great recipe are good for your cells, energy and bones.

 

Ingredients

Method

Ingredients

1tbsp olive oil nutritional information
1tbsp olive oil
2 shallots peeled and minced nutritional information
2 shallots peeled and minced
cloves garlic, peeled and minced nutritional information
cloves garlic, peeled and minced
450g button mushrooms, thinly sliced nutritional information
450g button mushrooms, thinly sliced
50ml white wine nutritional information
50ml white wine
140g baby spinach nutritional information
140g baby spinach
115g ricotta cheese nutritional information
115g ricotta cheese
Salt to taste nutritional information
Salt to taste
300g fettuccine nutritional information
300g fettuccine
10g fresh Parmesan, greated nutritional information
10g fresh Parmesan, greated
More about these ingredients

Method

Simply follow our simply laid out recipe:

1) Bring a large pan of salted water to the boil and cook the pasta according to the packet instructions.
2) Meanwhile add the oil to a large frying pan over medium heat and add the shallots and garlic and fry for a few minutes to soften.
3) Add the mushrooms and cook for 3-5 minutes.
4) Add the white wine and allow to evaporate.
5) Add the spinach, turn the heat off and allow it to wilt.
6) Stir in the ricotta cheese.
7) Add the drained pasta and stir, using some of the pasta water to loosen the ricotta if necessary.
8) Serve with the Parmesan sprinkled over the top.


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