Mushroom, Zucchini and Pinenut Pasta

This is a quick and easy weekday meal with affordable ingredients that you just might already have in your larder.

It has a serve of veg and healthy fats, but for some extra plant based protein, use a pulse based pasta.

Serves 2

3 large garlic cloves, finely grated

1 large, mild chilli, finely chopped

1 zucchini, finely sliced

handful of fresh parsley, finely chopped

4 large portabello mushrooms, finely sliced

45g tin anchovies or sardines, chopped - add more anchovies or sardines for extra protein

1/2 cup olive oil

1/2 cup toasted pinenuts

60g parmesan, finely grated

2 handfuls of baby spinach

2 serves of gluten free pasta of choice, cooked to packet instructions

In a large saucepan, over high heat, add half the olive oil, zucchini, mushrooms, anchovies, chilli and sauté. When the mushrooms are halfway cooked, add the parsley and garlic.

When the vegetables are 90% cooked, add the spinach, stir until wilted, and remove from the heat.

Stir through pinenuts, parmesan and the remaining olive oil along with the cooked pasta.

Serve.