Don’t you love a dinner that’s so easy to put together? Add a creamy sauce to pasta and I’m sold!
This is such a delicious, garlicky, earthy dish that can only be bettered by a heavy-handed sprinkle of fresh organic parsley over the top. Don’t be shy now!
In a large pot, cook the pasta in salted boiling water until al dente.
Meanwhile, in a large saucepan, saute the mushrooms in the butter over high heat until they release their juices and start turning brown.
Add the garlic and saute, stirring continously, for two minutes.
Add the cream and allow to come to a boil. Turn the heat down to a simmer and let it bubble and thicken gently for about 10-15 minutes. Check for seasoning.
Stir in the parmesan until incorporated, and then do the same with the spinach.
When the pasta is cooked and your sauce is thick and rich, toss the drained pasta into the sauce until it's all coated.
Serve with a twist of cracked black pepper, a handful of chopped parsley leaves and a sprinkle of extra parmesan.
