Creamy Porcini Mushroom Pasta

Add the fettuccine to the saucepan of boiling water and cook for 10 minutes, or until ‘al dente’. TIP: Stir the fettuccine occasionally to prevent it from sticking. Drain over a bowl to reserve the pasta water. Return the pasta to the saucepan and drizzle with olive oil to prevent sticking.

Drain the porcini mushrooms, reserving the soaking liquid, then rinse and roughly chop.

In a large frying pan, heat the butter and a drizzle of olive oil over a medium-high heat. Add the sliced mushrooms and porcini mushrooms and cook for 5 minutes or until browned. Add the onion and cook for a further 5 minutes or until softened. TIP: Properly browning the mushrooms will give flavour to the final dish! Add the garlic and cook, stirring, for 1 minute or until fragrant.

Reduce the heat to medium and add the porcini soaking liquid to the pan. Crumble in the vegetable stock cube and simmer for 1-2 minutes or until the liquid has reduced slightly.

Reduce the heat to low and add the cooking cream (see ingredients list) and 1/2 the finely grated Parmesan cheese. Simmer for 1-2 minutes or until the flavours have infused and the sauce has thickened slightly. Season to taste with salt and pepper. Add the baby spinach leaves and cooked fettuccine and toss to coat in the sauce. TIP: Add a dash of pasta water and toss through if the sauce looks too thick.