• 0:10 Prep
• 0:15 Cook
• 4 Servings

Ingredients​

• 250g homebrand fettuccine uncooked
• 2 tbs olive oil
• 2 cloves garlic crushed
• 1/4 cup parmesan cheese
• Extra 2 tablespoon parmesan to sprinkle on top
• 1/2 cup milk
• 300g homebrand full fat ricotta
• 125g frozen chopped spinach thawed and drained
• 1 x pinch of salt and pepper
• 150g sliced mushrooms (optional)

Method​

1. Bring a large saucepan of water to the boil, and cook the pasta as per the packet instructions or until al dente.
2. In a large saucepan over medium heat, add the garlic and olive oil. Cook for 2 minutes, until golden. Add mushrooms and cook until brown
3. Add in the ricotta and milk until it forms a sauce. Add in 1/2 cup of water from the pasta pot if you want to smooth it out more. Turn the heat to low, and let simmer.
4. Drain the pasta once cooked, and add to the frying pan with the ricotta sauce as well as the parmesan cheese.
5. Squeeze any excess liquid from the spinach, and then add to the frying pan. Stir to combine and coat the pasta. Serve immediately with a sprinkle of parmesan cheese.