Ingredients:
112 g dry fettuccine pasta
1 eggs, lightly beaten
3 tablespoons light ricotta cheese
1 teaspoon vegetable stock powder
1 pinch pepper
1 teaspoon garlic
1/2 red onions, diced
1 cup spinach leaves
4 slices vegetarian bacon
1 cup mushrooms
Directions:
boil water and cook fettucine. drain and leave aside.
add garlic and red onions to another pan. Cook until the onions have sweated through.
add bacon and cook until brown, stirring occasionally.
add mushrooms and place spinach on top. stir the ingredients until spinach has sweated down and mixed into the other ingredients. Add stock and pepper at the same time.
Mix the cheese and egg in together roughly and stir into vegetables.
Once mixture turns mushroom colour, add the fettucine and stir through.
If you’d like a more cheesy taste, add some light mozzarella and mix through when hot.
Servings: 2-4
Time preparation: 5 min.
Time total: 20 min.