Pasta with spinach, mushrooms and almonds

This delectable vegetarian pasta is packed with mushrooms, pecorino and crunchy almonds. Delish! It's also good for diabetics.

  • 10 mins preparation
  • 20 mins cooking
  • Serves 2
  • Print


Pasta with spinach, mushrooms & almonds
  • 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


Pasta with spinach, mushrooms & almonds
  • 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.


You can use 600g of your favourite variety of mushrooms; button and cap mushrooms will work well. If you don’t have a large frying pan, cook the mushrooms in batches to prevent them stewing.

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