Pasta with spinach, mushrooms & almonds

SERVES 2 PREP + COOK TIME 30 MINUTES

200g wholegrain spaghetti

3 teaspoons rice bran oil

300g Swiss brown mushrooms, sliced

300g portobello mushrooms, sliced

1 shallot (25g), chopped coarsely

1 clove garlic, chopped coarsely

1 tablespoon firmly packed fresh flat-leaf parsley

¼ cup (40g) coarsely chopped unsalted, roasted almonds

100g baby spinach leaves

¼ cup (20g) flaked pecorino cheese

1 Cook pasta in a large saucepan of boiling water until tender; reserve ½ cup of the liquid, drain pasta.

2 Meanwhile, heat oil in a large frying pan over high heat; cook mushrooms and shallot, stirring occasionally, for 5 minutes or until mushrooms are lightly golden and shallot is tender. Add garlic and parsley; cook, stirring, for 1 minute or until garlic is fragrant. Season to taste with black pepper.

3 Reduce heat to low; toss warm pasta, nuts and spinach through mushroom mixture. Add enough reserved pasta water to lightly coat the pasta. Serve topped with cheese.

From the Test Kitchen You can use 600g of your favourite variety of mushrooms; button and cap will work well. If you don’t have a large frying pan, cook mushrooms in batches to prevent stewing.