Mushroom and spinach pappardelle

Tam West

Here’s how I am enjoying mushrooms right now. It makes a simple, store-cupboard weeknight dinner for two, but sometimes I fancy it up with a mushroom medley and a good slosh of truffle oil at the end.

Ingredients

2 Tbsp	Butter
1 Tbsp	Olive oil
300 g	Portobello mushrooms, sliced thickly (Main)
3 cups	Spinach, chopped
2 cloves	Garlic, finely sliced
300 g	Pappardelle pasta (Main)
3 Tbsp	Chopped parsley
½ cup	Parmesan cheese, finely grated, plus extra to serve
1	Mozzarella cheese, the ball torn into pieces (Main)
1 handful	Chopped parsley, to serve

Directions

1. Heat the butter and olive oil in a deep frying pan. Cook the onion over a low-medium heat until soft.
2. Cook the pappardelle in plenty of salted water.
3. Turn the heat up on the frying pan, add the mushrooms and the garlic and fry until the mushrooms are brown.
4. Stir through the spinach and fry until well combined.
5. Drain the pasta and add to the mushroom mixture, along with a splash of the pasta water.
6. Add the mozzarella and parmesan and toss to combine.
7. Serve immediately with extra parmesan and parsley.