About this recipe:Spinach, tomatoes and mushrooms mingle with tangy feta cheese in this quick and easy dish for a summer night or anytime.
250g penne pasta
2 tablespoons olive oil
70g chopped onion
1 clove garlic, minced
1 1/3 (400g) tins chopped tomatoes
70g sliced fresh mushrooms
60g spinach leaves
salt and pepper to taste
1 pinch red chilli flakes
1 (200g) packet feta cheese, crumbled
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Method Prep:25min › Cook:15min › Ready in:40min
Bring a large pot of lightly salted water to the boil. Cook pasta in boiling water until al dente; drain.
Meanwhile, heat olive oil in a large frying pan over medium-high heat; add onion and garlic, and cook until golden brown. Mix in tomatoes, mushrooms and spinach. Season with salt, pepper and red chilli flakes. Cook 2 minutes more, until tomatoes are heated through and spinach is wilted. Reduce heat to medium, stir in pasta and feta cheese, and cook until heated through.