HEALTHY WINNERS

Looking to eat well for cholesterol? These recipes have you covered!

PASTA WITH SPINACH, MUSHROOMS & ALMONDS

SERVES 2 PREP + COOK 15 MINS ✦ 200g wholegrain spaghetti ✦ 3 tsp rice bran oil ✦ 300g Swiss brown mushrooms, sliced ✦ 300g portobello mushrooms, sliced ✦ 1 eschalot (25g), coarsely chopped ✦ 1 clove garlic, coarsely chopped ✦ ¼ cup (40g) coarsely chopped unsalted, roasted almonds ✦ 100g baby spinach leaves ✦ 1 tbsp firmly packed fresh flat-leaf parsley ✦ ¼ cup (20g) flaked pecorino

1 In a large saucepan of boiling water, cook pasta following packet instructions. Drain, reserving ½ cup of the liquid.

2 Meanwhile, in a large frying pan, heat oil on high. Saute mushrooms and eschalot 5 mins until mushrooms are lightly golden and eschalot is tender. Add garlic and saute 1 min until fragrant. Season with black pepper.

3 Reduce heat to low. Toss warm pasta, nuts and spinach through mushroom mixture. Add enough of the reserved pasta water to lightly coat pasta. Serve topped with parsley and pecorino.