Creamy Mushroom Fettuccine

Heat a medium frying pan over a medium-high heat. Add the pine nuts and cook, stirring, for 2 minutes or until toasted. Remove from the pan. Place the same frying pan back over a medium-high heat. Add the olive oil and swiss brown mushroom and cook, stirring, for 2-3 minutes or until golden and tender. Add the garlic and cook for a further 1 minute or until fragrant. Set aside.

Meanwhile, add the water, crumbled vegetable stock, milk, and fettuccine to a large saucepan. Season generously with cracked black pepper. Ensure that the fettuccine is submerged below the liquid. Cover the saucepan with a lid and bring to the boil. Remove the lid and give it a stir with a wooden spoon to ensure nothing is sticking to the bottom of the pan. Return the lid and reduce the heat to low. Simmer for 10-12 minutes or until the pasta is ‘al dente’. Stir the pasta every 3 minutes to make sure it’s not sticking. Remove the lid and simmer for a further 1-2 minutes or until the liquid thickens a little. Stir through the swiss brown mushroom, sundried tomato, pine nuts, a pinch of the lemon zest, the lemon juice, half of the Parmesan cheese and the baby spinach. Season to taste with salt and pepper.