Ingredients
300ml/1/2 pint vegetable stock, pre-made
2 tablespoons olive oil
2 shallots, chopped
2 cloves garlic, finely chopped
300g/11oz chestnut mushrooms, thickly sliced
Juice of 1 lemon
200g/7oz pack washed baby spinach
200g/7oz fresh wedge of Parmesan, grated
75g/3oz unsalted butter
300g/11oz rigatoni
Salt and freshly ground black pepper
Little grated nutmeg to taste
Method
In a pot boil up the stock, and then hold on a low heat. Over a moderate heat warm the olive oil in a deep-sided frying pan, add the finely chopped shallots and garlic and cook for 2-3 minutes until softened. Add the sliced mushrooms and fry gently for 3 minutes until just beginning to colour.
Add the lemon juice, cook 2-3 minutes then add the spinach. Stir and remove from the heat.
Cook the pasta in a large saucepan of boiling water for 8-10 minutes until just cooked. Drain into a colander.
Make the sauce and finish the dish. Pour the mushroom and spinach mixture into the drained pasta saucepan, stir in half the hot stock then cook over a high heat until just boiling. Add the butter and when melted stir in the pasta.
Whilst gently stirring, add two thirds of the Parmesan and the rest of the hot stock, season with salt, pepper and nutmeg to taste. When the cheese has melted spoon into bowls and sprinkle with the rest of the parmesan. Serve immediately.
Credit
Recipe created by Ed Baines on behalf of the Mushroom Bureau www.mushroomsmakesense.com.
