Penne with mushroom, leek and spinach

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Penne with mushroom, leek and spinach

Suitable for vegans
Category Main course
Serves 4
Preparation 10 mins
Cooking 20 mins

Rating: Rated 5 / 5 (4 ratings)


  • 300g dried penne pasta
  • 400g mushrooms, sliced
  • 2 cloves garlic, chopped
  • 200g fresh spinach leaves
  • 6 tbsp olive oil
  • 2 leeks, sliced
  • 2 tbsp chopped fresh thyme
  • juice of 1 lemon


Stage 1

Cook the pasta following packet instructions.

Stage 2

Meanwhile, heat half the oil in a large pan and sauté the mushrooms over a high heat for about 5 minutes, until golden. Using a slotted spoon, transfer to a plate and keep warm.

Stage 3

Add the remaining oil, leeks, garlic and thyme and sauté for 8 minutes, until softened.

Stage 4

Take a ladle spoon of pasta juice from the pan and add to the leek mixture. Stir in the spinach and lemon juice and heat, stirring occasionally, until the spinach has wilted. Drain the pasta, toss into the sauce with the mushrooms and serve immediately.


Penne with mushroom, leek and spinach


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Isabelle said:

24th April 2014 10:19
this was so easy to prepare and so tasty, a great success !!

Recipe author

Published by: Vegetarian Living
Recipe and styling: Liz Martin

Nutritional info

Nutritional values are per serving.

  • Calories: 446g
  • Fat: 19g
  • Saturated fat: 2.5g
  • Protein: 14g
  • Carbohydrates: 59.5g
  • Sugars: 5.5g
  • Fibre: 7.5g
  • Salt: 0.2g

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