Mushroom & lemon thyme burnt butter pasta

SERVES 4 PREP + COOK TIME 25 MINUTES

500g casarecce pasta

600g mixed mushrooms (see tip page 153)

150g butter

4 cloves garlic, crushed

¼ cup fresh lemon thyme leaves 2 tablespoons extra virgin olive oil 60g baby spinach leaves

1 cup (80g) finely grated pecorino

Cook pasta in a large saucepan of salted boiling water until almost tender. Drain, reserving 1 cup (250ml) cooking water.

2 Meanwhile, thickly slice large mushrooms (king browns and Swiss browns). Tear oyster mushrooms in half and separate enoki mushrooms into smaller clusters.

3 Heat butter in a large deep frying pan over medium heat; cook garlic, stirring, for 1 minute. Add Swiss brown mushrooms, season; cook, stirring occasionally, for 5 minutes or until mushrooms soften and butter has browned. Add reserved cooking water; bring to the boil. Stir in all but 1 teaspoon of the lemon thyme and the pasta. Remove from heat; cover to keep warm.

4 Heat oil in a large frying pan over medium-high heat; cook remaining mushrooms, turning occasionally, for 4 minutes or until golden and starting to crisp. Season. Stir spinach and threequarters of the pecorino into pasta. Return pan to heat; stir until spinach just wilts.

5 Divide pasta among plates; top with fried mushrooms and remaining pecorino and lemon thyme.

Not suitable to freeze or microwave.