angel hair pasta with mushrooms

A low calorie, low fat version of a classic. Make sure you get the fat reduced cream and please, use homemade stock for this, it’ll make all the difference!

Ingredients:
~1 cup cooked angel hair pasta (al dente)
~7 large swiss brown mushrooms (just use normal button mushrooms if you can’t get the swiss browns), very finely sliced
~1 clove of garlic, finely diced
~50mL (two frozen ice-cubes worth) of vegetable or chicken stock
~50mL fat reduced cream
~small handful of baby spinach leaves
~salt and pepper, fresh grated parmesan, to serve

Method:
In a sautee pan, fry the garlic in a tiny bit of olive oil until just softened. Add the mushrooms and stock and cook over gentle heat until the mushrooms have softened and the stock has reduced by half. Season with salt – it will need quite a bit so don’t be afraid. Add the cream and spinach and continue cooking another 1 min. Add the pasta in and stir well to combine. Season with tonnes of cracked pepper and more salt if needed. Serve immediately with grated fresh parmesan.

Serves 1 as a main course; 2 as a starter. Calories: approximately 300. Shredded chicken breast would be a lovely addition to this dish if more protein is desired.

Serve with a crisp white wine.