Wholemeal Spaghetti With Mushrooms And Almonds


  • Prep & Cook Time: 35 Minutes
  • Serves: 4


  • 375g wholegrain spaghetti
  • 2 tablespoons olive oil
  • 400g swiss brown mushrooms, sliced
  • 400g portobello mushrooms, sliced
  • 2 shallots (25g), chopped coarsely
  • 2 cloves garlic, chopped coarsely
  • 1⁄2 cup (80g) coarsely chopped roasted almonds
  • 150g baby spinach leaves
  • 1⁄2 cup (40g) finely grated pecorino cheese
  • 1⁄4 cup loosely packed fresh flat-leaf parsley leaves


  1. Cook pasta in a large saucepan of boiling water about 10 minutes or until tender; drain, reserving 1 cup (250ml) of the cooking liquid.
  2. Meanwhile, heat oil in a large deep frying pan over high heat; cook mushrooms and shallot, stirring occasionally, for 5 minutes or until mushrooms are lightly golden and shallot is tender. Add garlic; cook, stirring, for 1 minute or until fragrant. Season to taste.
  3. Reduce heat to low; toss warm pasta, nuts and spinach through mushroom mixture. Add enough reserved pasta water to lightly coat the pasta. Serve topped with cheese and parsley.