Creamy Spinach & Mushroom Penne

  • 02 Jul - 08 Jul, 2022
  • Mag The Weekly
  • Cookery


· 175 g whole meal penne

· 50 g unsalted cashews

· 10 g dried porcini mushrooms

· 1 teaspoons vegetable bouillon powder

· 1 tablespoon rapeseed oil

· 120 g chestnut mushrooms, thinly sliced

· 2 garlic cloves, grated

· 200 g baby spinach


Cook the penne following pack instructions. Meanwhile, put the cashews and dried mushrooms in a heatproof bowl along with the bouillon powder, and pour over 200 ml boiling water. Leave to soak for five minutes. After this time, blitz the mixture with a hand blender until smooth and creamy. Heat the oil in a frying pan over a medium heat and fry the mushrooms and garlic 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 black pepper and toss everything together. Remove from the heat and stir through the creamy mushroom sauce. Serve straightaway.