prep time10 minutes
cook time15 minutes
serves4 pax


500 gSan Remo Wholemeal Penne
4 slicesChicken ham
1Onion, finely diced
2 clovesGarlic, finely chopped
800 gSwiss brown mushrooms, roughly chopped
HandfulThyme, leaves
2421Salt and pepper, to taste
2 tbspCooking cream
200 gBaby spinach
40gButter, diced


  1. In a large saucepan heat olive oil over a medium heat. Add the onion and cook until translucent.
  2. Add the garlic, mushroom, chicken ham and thyme and cook for 5 minutes. Season with salt and pepper and add the cream.
  3. Meanwhile, into a pot of boiling salted water, add the pasta and cook as per packet directions retaining one cup of the pasta cooking water.
  4. Add the cooked pasta to the mushroom sauce along with the spinach and butter and toss to combine until the spinach is wilted. Add a splash of the pasta cooking water if required.
  5. Garnish the pasta with some coarse pepper.