Creamy Mushroom Pasta

• Penne(320 g)
• Mushroom(400 g)
• Spinach(80 g)
• Onion(1)
• Garlic(3 cloves)
• Olive oil(1 tbsp)
• Butter(2 tbsp)
• Cream(250 ml)
• Parmesan(60 g)
• Vegetable Broth(120 ml)
• Salt(1 tsp)
• Black pepper(½ tsp)
• Nutmeg(¼ tsp)optional
• Flat Leaf Parsley(10 g)optional

Method

1. 1

   Bring a large pot of well-salted water to the boil. Finely chop the {Onion}, mince the {Garlic}, and slice the {Mushroom}. Grate the {Parmesan}.

   ~8 min

2. 2

   Cook the {Penne} in the boiling water until just al dente. Reserve a mug of pasta water before draining.

   ~10 min

3. 3

   Meanwhile, heat the {Olive oil} and {Butter} in a large pan over medium-high heat. Add the {Mushroom} and cook until softened and golden at the edges. Stir in the {Onion}, then cook until softened. Add the {Garlic}, {Salt}, {Black pepper}, and {Nutmeg} and cook briefly until fragrant.

   ~8 min

4. 4

   Pour in the {Vegetable Stock} and {Cream}. Simmer until slightly reduced, then stir in the {Spinach} until wilted and the {Parmesan} until melted into a thick, silky sauce.

   ~5 min

5. 5

   Add the drained pasta to the sauce and toss until every piece is coated. Loosen with a splash of reserved pasta water if needed, then finish with the {Fresh parsley} and serve.

   ~5 min