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Freshly squeezed carrot juice with granadilla wedges

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Poached white fish in Asian broth

15 minutes

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5 minutes

Five-ingredient recipes

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20 minutes

Salad recipes

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Whole-wheat linguine with spinach and mushroom

10 minutes

Whole-wheat linguine with spinach and mushroom

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 10 minutes

Ingredients

500 g organic whole-wheat linguine
Sea salt and freshly ground black pepper
300 g baby spinach leaves, washed
15 ml olive oil, plus extra for drizzling
250 g portabellini mushrooms, brushed and quartered
1 clove garlic, crushed
250 ml hot vegetable stock
100 g organic Cheddar, grated
10 g Italian parsley, chopped

Method

Cook the pasta in plenty of salted, boiling water until just tender. Mix in the spinach, then drain.

Meanwhile, sauté the pancetta in a spoonful of olive oil until the fat starts to run. Add the mushroom then sauté until just cooked. Add the garlic and vegetable stock, and bring to a bubble.

Season to taste then mix with the pasta and sprinkle with the cheese and parsley. Drizzle with the extra olive oil.

For special occasions: Vegetarians can leave out the pancetta and double up on the mushroom. Try fresh porcini mushrooms or use 1 x 20g sachet dried porcini mushrooms, soaked in the hot stock to soften, then chopped and cooked with the fresh mushrooms.

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Whole-wheat linguine with spinach and mushroom

Whole-wheat linguine with spinach and mushroom

Ingredients

Method