can (290g) PREGO® Black Pepper Sauce
red onion, sliced
teaspoon chilli paste
large red capsicum, sliced into thin strips
medium carrots, peeled and sliced into thin strips
mixed mushrooms, sliced (we used button mushrooms and enoki)
tablespoon light soy sauce
tablespoon sweet chilli sauce
spinach, cut into 2 cm lengths
spring onions, sliced thinly
Cook Prego spiral pasta in a large pan of boiling, salted water, according to packet directions. Drain.
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.
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.
Add cooked pasta, stir to combine and serve, garnished with spring onion.