When I cooked this yesterday my flatmate asked me if I really liked my pasta with mushrooms, and even though I do, I guess she has seen me eat it quite often since I moved in and I don’t like it that much. But it is a great supper to whiz up when you’re lacking energy but need some comforting home cooking. Adding spinach brightens up the dish and adds another earthy flavour that I love. Plus it makes it feel almost healthy. At least I keep telling myself that.

Tagliatelle with mushrooms, spinach and parmesan, serves 2

2 portion tagliatelle 

2 tbsp salted butter

1 garlic clove, grated

150 g mini portabello mushrooms (or other flavourful ‘shrooms) 

2 tbsp dried ceps (porcini mushrooms)

4 tbsp recently boiled water

150 g fresh baby spinach

2 tbsp philadelphia or double cream

greated parmesan 

salt, black pepper

Cook the pasta al dente according to the instructions on the packet. Slice the portobello mushrooms. Place the dried ceps in a small bowl and add the hot water and leave to soak for a minute or so. Squeeze out the excess liquid using a spoon and the edge of the bowl. Save the liquid. 

Melt the butter in a medium frying pan and add the grated garlic. Fry the mushrooms (both fresh and dried) until golden on medium heat. Add the spinach and let it wilt. Add grated parmesan. Add the mushroom broth and the philadelphia or cream. Mix until a silky but thin sauce. Add salt and pepper. Drain the pasta and add to the pan and let some of the sauce evaporate until it gently coats the pasta without being runny. Serve with more grated parmesan.