Mushroom and spinach orecchiette

SERVES 4 PREP AND COOK TIME 20 MINUTES

500g orecchiette pasta

1¼ cups (300g) fresh ricotta

1 cup (80g) grated parmesan cheese 50g butter

½ teaspoon freshly ground nutmeg 200g button mushrooms, sliced thinly

100g Swiss brown mushrooms, sliced thinly

1 bunch (300g) spinach, trimmed, chopped coarsely

⅓ cup (180ml) extra virgin olive oil, to serve

1 Bring a large pan of salted water to the boil; cook orecchiette until just tender

(al dente). Drain and return pasta to pan, reserving ½ cup (125ml) of cooking water.

2 Meanwhile, combine the ricotta and parmesan in a food processor and process until smooth.

3 Place the butter in a large frying pan; add the nutmeg and a generous amount of freshly ground black pepper. Cook over medium-high heat until the butter begins to foam. Add the mushrooms; cook for 3-5 minutes or until mushrooms are lightly browned.

4 Add spinach to pan; toss lightly until just wilted. Remove pan from the heat.

Add cooked pasta and ricotta mixture to the pan; stir to combine. Add a little of the pasta cooking water to soften ricotta mixture. Divide pasta among four warm bowls. Drizzle with extra virgin olive oil.

Serve with a baby cos salad, if desired. Not suitable to freeze or microwave.