This tasty pasta sauce has very few ingredients but they combine to create the most delicious, delectable flavours on earth. It's a very simple recipe-great to throw together in a few minutes at the end of a busy day or if you want a quick, tasty lunch.
You can make it in the time it takes for the pasta to cook!
Chilli and garlic give a kick to this mushroom and spinach dish, swiftly followed by robust pesto...then if you wish you can make it creamy with some lightest Philadelphia.
(It works beautifully with or without)
The sauce works out to 2pp/approx.130kcal per portion, then you'll need to add the propoints/calories for your desired amount/type of pasta.
Add 1pp/30kcal per portion if you include the cream cheese.
YOU WILL NEED : (Serves 2)
1 large clove garlic
1/2 medium hot red chilli
1-2 tablespoons water
2 tablespoons pesto sauce
(I use Sacla)
200g fresh spinach
60g lightest Philadelphia
Mist a frying pan with Frylight oil. Crush the garlic and chop the chilli finely. Fry gently for a few minutes.
Slice the mushrooms quite finely then add to the pan. Fry until they start to colour. The smell is divine!
If the pan is very dry, add a little water- 1 or 2 tablespoons. Continue cooking until the mushrooms are softening. They will also release a little water.
A few minutes before serving, add the pesto sauce and stir well. Keep the heat low.
Pile the spinach on top. It looks like a huge amount but will wilt right down.
Stir gently over the heat until the spinach has reduced and lightly cooked. Season with black pepper.
You can serve the sauce at this stage.
If you want to soften the spiciness of the chilli, add some lightest Philadelphia at this stage. Allow it to melt into the sauce and stir well. This also reduces the wetness and thickens the sauce slightly.
Whether you decide to use cream cheese or not, divide the sauce into two portions, then add the amount of cooked pasta you desire to each portion. Coat well with the sauce before serving.
Finish off with a sprig of basil and a grind of black pepper.