Mushroomy Woodland Pasta

ingredients

• 150g baby leaf spinach
• 1/2 pot of double cream (113ml) †
• 150g portobello mushrooms
• 200g conchiglie †
• 1 tbsp Dijon mustard †
• 5g thyme
• 3 garlic cloves
• 1 red onion

method

Instructions for 2 [for 3] [for 4] portion recipe

1. Boil a kettle

Bring a pot (with a matching lid) of boiled water back to the boil with a pinch of salt over a high heat

Peel and finely slice the red onion[s]

1. Heat a large, wide-based pan with 2 tbsp [3 tbsp] olive oil over a low heat

Once hot, add the sliced onion with a pinch of salt and a pinch of sugar

Cook for 8-10 min or until slightly softened and caramelised

1. Meanwhile, add the conchiglie to the pot of boiled water

Boil for 8-10 min or until cooked with a slight bite

1. Meanwhile, cut the portobello mushrooms into wedges

Peel and thinly slice the garlic cloves

Strip the thyme leaves from the woody stalks and discard the stalks

Chop the thyme leaves roughly

1. Once the onions are soft and caramelised, add the mushrooms, thyme leaves and half of the garlic

Increase the heat to medium

Cook for 5-10 min or until the mushrooms are tender and brown (lower the heat to prevent burning if necessary)

1. Meanwhile, drain the conchiglie in a colander and reserve the pot

Return the pot to a medium heat with 2 tbsp [4 tbsp] olive oil

Once hot, add the remaining garlic with a pinch of salt

Stir for 1 min before adding the baby spinach, stirring continuously until wilted

1. Once wilted, add half [all] of the double cream

Stir in the Dijon mustard and plenty of pepper

Cook the cream until reduced by half or until it’s thickened into a sauce (approx. 3-6 min)

Once thickened, add the creamed spinach and conchiglie to the mushroom pan

Return the mushroom pan to a low heat and stir until everything is coated and warmed

Season generously with salt and pepper, serve in bowls and enjoy!