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Indulge in the savoury goodness of this creamy and nutrient-packed pasta dish that highlights the richness of mushrooms. Mushrooms, known for their abundance of B vitamins, iron, potassium, and selenium, take center stage in this hearty recipe. Their unique chitin content not only provides a meaty texture but also contributes to gut health, acting as a prebiotic to foster beneficial gut microbiota growth and reduce inflammation. Packed with all nine essential amino acids, mushrooms make this dish a satisfying vegetarian source of protein.


  • 400g rigatoni pasta

  • Olive oil

  • 1 medium onion, finely diced

  • 3 cloves garlic, minced

  • 200g English spinach

  • 350g cremini or button mushrooms, sliced

  • ½ cup vegetable stock

  • Pinch sea salt & pepper

  • 1 tsp Italian herbs

  • ½ cup shredded parmesan, plus extra for serving

  • ½ cup coconut cream

  • ½ tsp chilli flakes (optional)

  • Handful rocket

  • 1 tbsp pine nuts


  1. Cook the rigatoni pasta according to package instructions in a large saucepan of boiling water.

  2. In a large frying pan over medium heat, heat olive oil. Sauté diced onion and minced garlic for 3 minutes. Transfer the onion mixture to a plate.

  3. Add spinach to the pan and cook for 3-4 minutes until wilted. Transfer to the plate.

  4. Sauté mushrooms in the pan for 3 minutes until they start to brown. Transfer to the plate.

  5. For the sauce, add vegetable stock, sea salt, pepper, Italian herbs, parmesan, coconut cream, and optional chilli flakes to the pan. Stir until combined and heated through.

  6. Add the sautéed onion, spinach, mushrooms, and cooked pasta to the sauce. Toss everything until well combined.

  7. To serve, top the dish with a handful of rocket, shaved parmesan, and pine nuts.


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