Farfalle with mushrooms and spinach
Creamy and flavoursome, this vegetarian dish is a speedy option for dinner. Spinach and mushrooms are a wonderful combination!
3 tablespoons olive oil50g salted butter1 tablespoon thyme leaves600g mixed wild mushrooms, cleaned and roughly sliced2 garlic cloves, peeled and thinly sliced 100ml dry white wine400ml double cream2 large handfuls of fresh spinach, thick stalks removed500g dried farfalle30g freshly grated Parmesan cheese Salt and freshly ground black pepper
Fill a large saucepan with 4 litres of water, add 1 tablespoon of salt and bring to the boil over a high heat.
Meanwhile, heat the oil, butter and thyme in a large frying pan over a high heat. Add the mushrooms, season with salt and pepper and fry for 5 minutes, stirring occasionally.
Add the garlic and fry for about 8 minutes. Pour over the wine and bring to the boil for 2 minutes. Reduce the heat to medium and stir in the cream and spinach. Cook for 5 minutes, stirring occasionally.
Cook the farfalle in the boiling water (uncovered) until al dente. To get the al dente perfect bite, cook the pasta 1 minute less than instructed on the packet. Stir every minute or so.
Drain and tip the farfalle into the sauce, off the heat. Add half the Parmesan. Stir for about 20 seconds to combine.
Transfer to warm bowls, sprinkle over the remaining Parmesan and serve immediately.