Mushroom ragu with spinach

Creamy mushroom ragu with spinach is mouth-watering delicious. Perfect for a quick mid-week meal for the family.

  • 10 mins preparation
  • 15 mins cooking
  • Serves 4
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Mushroom ragu with spinach
  • 400 gram orecchiette pasta (see notes)
  • 25 gram butter
  • 1 tablespoon oil
  • 400 gram mixed mushrooms, sliced
  • 2 clove garlic, finely chopped
  • 1/2 cup (125ml) Campbell's Real Vegetable or Chicken Stock
  • 1/2 cup (125ml) cream
  • 1 tablespoon thyme leaves
  • 50 gram baby spinach
  • 1 cup (80g) shaved parmesan


Mushroom ragu with spinach
  • 1
    Cook pasta in a large saucepan of boiling, salted water according to packet directions. Drain and return to pan.
  • 2
    Meanwhile, heat butter and oil in a medium frying pan on high. Cook mushrooms and garlic for 3 minutes. Reduce heat to low and stir in stock. Cover and simmer for 5 minutes.
  • 3
    Remove lid and increase heat to medium. Add cream and thyme and simmer for 5 minutes, until liquid reduces slightly. Stir through spinach. Add mushroom mixture to pasta and toss to combine. Season and serve with parmesan.


In Italian, orecchiette actually means "little ears". For a traditional Italian result, use button and swiss brown mushrooms. Or try a mix of enoki, shiitake and oyster mushrooms for a change.