prep time10 minutes
cook time15 minutes
serves4 pax
Ingredients
| 500 g | San Remo Wholemeal Penne |
|---|---|
| 4 slices | Chicken ham |
| 1 | Onion, finely diced |
| 2 cloves | Garlic, finely chopped |
| 800 g | Swiss brown mushrooms, roughly chopped |
| Handful | Thyme, leaves |
| 2421 | Salt and pepper, to taste |
| 2 tbsp | Cooking cream |
| 200 g | Baby spinach |
| 40g | Butter, diced |
Method
- In a large saucepan heat olive oil over a medium heat. Add the onion and cook until translucent.
- Add the garlic, mushroom, chicken ham and thyme and cook for 5 minutes. Season with salt and pepper and add the cream.
- 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.
- 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.
- Garnish the pasta with some coarse pepper.
