Mushroom & Parmesan Fettuccine

Break the fettuccine in half. Add the water (check the ingredients for the amount), milk and fettuccine to a large saucepan. Note: Be sure to add the correct amount of pasta in order for your dish to be perfectly balanced, just the way we planned it! Submerge the fettuccine below the liquid, crumble in the vegetable stock cube and season with a pinch of black pepper. Cover the saucepan with a lid and bring to the boil.

Once the liquid is boiling, quickly stir the fettuccine to ensure it isn’t stuck to the bottom of the pan. Reduce the heat to low and simmer, covered, for 10-12 minutes, or until the pasta is ‘al dente’. TIP: Stir every few minutes to prevent the pasta from sticking to the pan. Remove the lid and simmer for a further 1-2 minutes, or until the liquid thickens slightly.

While the fettuccine is cooking, heat a medium frying pan over a medium-high heat. Add the pine nuts and toast, stirring, for 2 minutes, or until lightly browned. Remove from the pan. Return the pan to the heat, add a drizzle of olive oil and the mushrooms and cook, stirring, for 2-3 minutes, or until golden and tender. Add the garlic and cook for 1 minute, or until fragrant. Set aside.

When the fettuccine has finished cooking, stir through the pine nuts, the mushrooms, ½ of the Parmesan cheese and the baby spinach leaves. Add a pinch of salt and pepper and taste your pasta. If you can’t taste all the flavours, add a little more salt and pepper until you can.