Mushroom and Ricotta Pasta

Ingredients: (serves 1):

• 75g uncooked wholewheat fettuccine

• 1tsp extra virgin olive oil

• ¼ brown onion

• 1 fresh garlic clove

• ½ punnet mushrooms

• 50g frozen green peas

• 1tsp dried thyme

• Pinch of salt and pepper

• 50g ricotta cheese

• ½ cup baby spinach

• 1tbsp walnuts

Method:

1. Cook pasta according to packet instructions. Reserve some pasta water to be used in a later step.

2. Heat oil in a large pan and add the diced onions. Cook for 3-5 minutes before adding the crushed garlic and sliced mushrooms and cook for a further 7-8 minutes. Add peas, thyme, salt and pepper.

3. Add 40mls of reserved pasta water and then add the ricotta cheese and combine well. Add more pasta water if required. Add the pasta and mix until evenly combined. Stir through the spinach.

4. When ready to serve, sprinkle chopped walnuts over the top.