WHAT YOU'll NEED

• 1

  can (290g) PREGO® Black Pepper Sauce
• 300g

  PREGO® Spiral
• 1

  tablespoon oil
• 1

  red onion, sliced
• 1

  teaspoon chilli paste
• 1

  large red capsicum, sliced into thin strips
• 2

  medium carrots, peeled and sliced into thin strips
• 200g

  mixed mushrooms, sliced (we used button mushrooms and enoki)
• 1

  tablespoon light soy sauce
• 1

  tablespoon sweet chilli sauce
• 150g

  spinach, cut into 2 cm lengths
• 2

  spring onions, sliced thinly

• HOW TO MAKE IT

  • 1

    Cook Prego spiral pasta in a large pan of boiling, salted water, according to packet directions. Drain.
  • 2

    Meanwhile, heat oil in a large frying pan. Add onion, chilli paste, capsicum and carrots. Cook for 5 – 10 minutes or until starting to soften. Add mushrooms and cook for 5 minutes.
  • 3

    Add Prego Black Pepper Sauce and ¾ cup water. Stir in sauces and simmer for 2 minutes until heated through. Add spinach, stirring until wilted.
  • 4

    Add cooked pasta, stir to combine and serve, garnished with spring onion.