WHOLEMEAL SPAGHETTI WITH MUSHROOMS & ALMONDS

PREP & COOK TIME 35 MINUTES SERVES 4

375g wholegrain spaghetti 2 tablespoons olive oil

400g swiss brown mushrooms, sliced 400g portobello mushrooms, sliced 2 eschalots (50g), chopped coarsely 2 cloves garlic, chopped coarsely ½ cup (80g) coarsely chopped

roasted almonds

150g baby spinach leaves

½ cup (40g) finely grated

pecorino cheese

¼ cup fresh flat-leaf parsley leaves

1 Cook pasta in a large saucepan of boiling water for 10 minutes or until tender; drain, reserving 1 cup (250ml) of the cooking liquid.

2 Meanwhile, heat the oil in a large deep frying pan over high heat; cook mushroom and eschalot, stirring occasionally, for 5 minutes or until mushroom is lightly golden and eschalot are tender. Add garlic; cook, stirring, for 1 minute or until fragrant. Season to taste.

3 Reduce heat to low; toss warm pasta, almonds and spinach through