LASAGNETTE WITH SPINACH AND MUSHROOM SAUCE

Preparation Method :

• Add lasagnette or pappardelle to a large pan of rapidly boiling water and cook until just tender. Drain and return to pan.
• While pasta is cooking, heat 2 tablespoons olive oil and 50 grams butter in a large heavy-based pan over medium heat.
• Add 3 chopped spring onions and 250 grams sliced baby mushrooms and cook for 5 minutes, stirring occasionally, over medium heat.
• Add 1 bunch spinach, stems removed and leaves shredded, and cook 2 minutes or until spinach is just tender.
• Add salt and pepper, to taste. Add sauce to pasta and toss until combined. Divide pasta between warmed serving bowls.
• Garnish with freshly grated parmesan and serve immediately.