There’s nothing more comforting on a cold winter's night than a warming and hearty meal that’s both filling and delicious. With this pasta recipe, you'll tick both those boxes.
2 tablespoons of grated Parmigiano cheese, plus extra for serving
Pink Himalayan rock salt and freshly ground pepper
Method
Cook pasta in a large saucepan of boiling salted water, following packet directions until tender. Drain well and return to the pot.
Meanwhile, heat oil in a large frying pan. Add the onion and gently fry until translucent. Add the mushrooms, cover and cook over medium to low heat for 5 to 10 minutes so that the mushrooms release their juices. Stir thoroughly now and then.
Remove the lid and cook for a further 3 to 4 minutes, frequently stirring until the mushrooms re-absorb their liquid (don’t worry if there's still liquid left over after four minutes). Season with salt and pepper. Stir in the cream and cheese and heat through gently until the cheese melts.
Add drained pasta to the mixture and gently stir through before adding and stirring through the spinach. Serve with grated Parmigiano cheese.
