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  • 60 g Baby pasta
  • 10 g Butter
  • 50 g Onion, finely diced
  • 50 g Chesnut mushrooms, finely diced
  • 1 Clove garlic, crushed
  • 10 g plain flour
  • 0.25 tsp fresh thyme, chopped
  • 250 ml milk
  • 30 g Parmesan, grated
  • 30 g Baby spinach, finely chopped


  1. Cook the pasta according to the packet instructions and drain.
  2. Melt the butter in a saucepan. Add the onion, cover with a lid and saute for 8 minutes or until softened.
  3. Add the mushrooms and fry for 3 minutes. Add the garlic and fry for 2 minutes.
  4. Add the flour and then add the milk, stirring until thickened. Add the thyme, parmesan cheese and spinach and stir until wilted. Stir in the drained pasta.
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