mushroom pasta

Healthy comfort food - packs in protein and veg with your favourite pasta, plus fibre tips

300g mushrooms, 1/2 pack (about 150g) silken tofu (I use Clearspring), 30g pecorino/parmesan or other hard cheese, 1 rounded tsp miso paste, 1 scant tsp bouillon stock powder (or 1/4 stock cube), 1/2 cup water, dried pasta (I used trofie), 2 big handfuls fresh spinach

Cook the pasta in salted water, and reserve some water to add to sauce. Fry the mushrooms in a little olive oil till nicely browned.

Grate the cheese. Blitz along with tofu, 2/3 mushrooms, miso, bouillon and reserved water to get a creamy sauce.

Add sauce to a pan to warm through, add spinach to wilt in the sauce, stir through pasta and serve with the rest of the mushrooms on top.

TIP resistant starch: cook the pasta in advance, allow to cool, then reheat/stir through the sauce. I normally cook extra pasta and keep it in the fridge to use in a salad later. The cooling/reheating process means the pasta ‘resists’ digestion, so it acts more like fibre, better for blood sugar balance and gut health

TIP silken tofu is high in plant protein and low in fat - a great swap for dairy in sauces.

SWAPS: use other leafy greens or saute baby plum tomatoes instead of spinach.