Chickpea pasta with mushrooms, spinach and cottage cheese

Ingredients

For 1 serving

• Chickpea pasta75 g
• Button mushrooms120 g
• Spinach100 g
• Low-fat cottage cheese100 g
• Garlic1 clove
• Extra virgin olive oil1 teaspoon
• Saltto taste
• Black pepperto taste

Contains: lactose,

In season: March – May, September – November

Method

1. Bring a pan of water to the boil for the pasta and salt it once it boils.
2. Meanwhile clean the button mushrooms with damp kitchen paper, trim the earthy base and slice thinly; wash the spinach; drain the cottage cheese.
3. Heat the olive oil in a frying pan over high heat with the crushed garlic and sauté the mushrooms for 5 minutes, until golden and their liquid has gone; salt at the end.
4. Add the still-damp spinach and let it wilt for 1–2 minutes, stirring; remove the garlic.
5. Meanwhile add the chickpea pasta to the water and cook for the time on the packet, usually 7–8 minutes, until al dente; drain it gently.
6. Off the heat, stir the pasta, vegetables and cottage cheese together in the pan until creamy and finish with black pepper.