Made with AI
Classic Mushroom Prego Spaghetti
20 min 385 kcal per serving Easy
Ingredients
4 Servings
- Dry spaghetti70 g
- Dairy-free Prego mushroom pasta sauce125 g
- Olive oil5 ml
- Baby spinach30 g
- Minced garlic3 g
- Fresh parsley4 g
- Crushed red pepper flakes1 g
Instructions
- 1
Bring a pot of water to a rolling boil. Add the dry spaghetti and cook according to the package directions until al dente.
- 2
Before draining, reserve about 60 ml of the pasta cooking water. Drain the spaghetti and set it aside.
- 3
Heat the olive oil in a skillet over medium-low heat. Add the minced garlic and crushed red pepper flakes, then cook for 30 seconds until fragrant without browning the garlic.
- 4
Add the dairy-free Prego mushroom pasta sauce to the skillet. Stir and simmer gently for 2–3 minutes.
- 5
Add the baby spinach and cook for 1–2 minutes, stirring until wilted.
- 6
Add the drained spaghetti and half of the fresh parsley. Toss until the pasta is evenly coated, adding a small amount of reserved pasta water if needed to loosen the sauce.
- 7
Transfer the spaghetti to a serving dish, garnish with the remaining parsley, and serve hot.
