Walnut and mushroom pasta

Photographer: Phil Mundy

Eating walnuts regularly offers plenty of health benefits. Instead of munching on a dry handful, why not make this vegan walnut and mushroom pasta for dinner?

Serves: 2

Time to make: 25 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

1 cup rigatoni or penne
1 teaspoon olive oil
3 cups mushrooms, sliced
1 red onion, thinly sliced
2 cloves garlic, crushed
1/4 cup walnuts, chopped
2/3 cup basil, chopped
150g spinach
1–2 teaspoon dijon mustard, to taste
1/3 cup single soy cream alternative

Instructions

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1 Cook the pasta according to the pack instructions.

2 Meanwhile, heat the oil in a large frying pan, then add the mushrooms and fry for 3 min, stirring. Add the red onion and cook for a further 3 min. Stir in the garlic and walnuts, season with lots of black pepper and cook for a further 2 min.

3 Add the basil, spinach, mustard and soy cream alternative, then simmer gently for a few min until the spinach has wilted. Drain the pasta, reserving some cooking water. Stir the pasta into the veg with enough of the reserved water to make a light sauce.

Nutrition Info (per serve)

Calories 534 cal

Kilojoules 2234 kJ

Protein 17 g

Total fat 27 g

Saturated fat 11 g

Carbohydrates 51 g

Sugar 8.9 g

Dietary fibre 6.4 g

Sodium 394 mg

Calcium 227 mg

Iron 4.1 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.