Preparation: 15 mins Cooking: 30 mins Makes: 4-6
A cauliflower crust slashes the fat and it far more nutritious than a standard pizza base.
400g rigatoni or penne pasta
1 tbs olive oil
1 small brown onion, finely chopped
2 garlic cloves, crushed
250g small cup mushrooms, sliced
1 cup reduced fat cream
1 bunch English spinach, trimmed and roughly chopped
(about 250g trimmed leaves)
2 cups grated tasty cheese
180g tub bocconcini cheese, drained and roughly torn
¼ cup toasted pine nuts, to serve
Step 1 Preheat oven to 200°C/180°C fan-forced. Cook pasta in a large saucepan of boiling water following packet directions.
Step 2 Meanwhile, heat oil in a large frying pan over medium heat.
Add onion, garlic and mushrooms and cook, stirring often, for 4-5 minutes until softened.
Step 3 Reduce heat and stir in cream. Bring to a simmer. Gradually add spinach to the pan (it does not have to fully wilt) and toss through cheese. Season with salt and pepper to taste
Step 4 Drain pasta, reserving ½ cup cooking water and return to the saucepan. Add spinach mixture and reserved cooking water mixture and toss to combine. Spoon mixture into a greased 10-cup capacity (about 5cm deep) baking dish. Scatter with bocconcini. Bake for 20 minutes or until hot and bubbling. Scatter with pine nuts and serve.