Mixed mushroom & spinach pasta bake

SERVES 4 PREP + COOK TIME 1 HOUR 30 MINUTES

400g wholemeal rigatoni pasta

10g dried porcini mushrooms

½ cup (125ml) verjuice

100g unsalted butter

2 tablespoons extra virgin olive oil

1 large (500g) leek, trimmed, washed, sliced 5 cloves garlic, finely chopped

350g flat mushrooms, sliced

150g oyster mushrooms, sliced

100g enoki mushrooms

1 tablespoon finely grated lemon rind

2 cups (500ml) thickened cream

3 cups (60g) baby spinach leaves

300g fresh mozzarella, torn

½ cup (40g) finely grated parmesan parsley, to serve

1 Preheat oven to 220°C (200°C fan-forced). Grease an 8-cup capacity ovenproof dish.

2 Cook the pasta in a large saucepan of salted, boiling water for 6 minutes or until al dente. Drain, reserving 1 cup (250ml) of the pasta water. Set aside.

3 Place the porcini into a microwavesafe bowl; pour over the verjuice and heat in the microwave on HIGH for 30 seconds. Set aside and steep for 5 minutes; strain off the verjuice and reserve. Coarsely chop soaked porcini. 4 Place a non-stick frying pan over a high heat, add butter and once it has turned nut-brown, pour in the oil to stop butter from burning. Add leek and cook, stirring, for 2 minutes. Add the garlic and flat mushrooms to the pan and cook, stirring, for 3 to 4 minutes. Add the oyster and enoki mushrooms and cook, stirring, for 2 minutes.

5 Add the porcini and lemon rind, and deglaze the pan with the reserved verjuice. Cook, stirring, until reduced by half. Add in the cream and reserved pasta water, season with salt flakes and freshly ground black pepper. Bring to the boil, stirring, then reduce heat and simmer, stirring occasionally, for about 8 minutes or until thickened slightly.

6 Place the cooked pasta into a large bowl, add the spinach and pour over the mushroom mixture; stir to combine. The heat will wilt the spinach.

7 Transfer mixture into prepared dish. Arrange mozzarella over the top and sprinkle with parmesan. Bake for 15 minutes. Serve sprinkled with parsley. Not suitable to freeze.