Ingredients
240gm penne
1 tbsp olive oil
300gm mushrooms, sliced
120gm baby spinach
300ml cream
75gm parmesan cheese, grated
50gm walnuts, roughly chopped
1 tbsp lemon juice
Pinch nutmeg, ground
salt and pepper
Method
1. Set penne to cook in a large pot of boiling water.
2. Bring a skillet or heavy based frying pan to medium heat, add olive oil.
3. Sauté mushrooms with a pinch of salt for 5-10 minutes, strring occasionally.
4. Add spinach and lemon juice. Cook until just starting to wilt, 2-3 minutes.
5. Stir in the walnuts, cream, grated parmesan, and nutmeg. Add a little water from pasta pot if sauce is too thick
6. By this time, penne should be cooked. Drain and add to the pan, stirring to mix thoroughly.
7. Taste and season with salt and pepper if necessary. Let ingredients combine in pan for 5 minutes or so.
8. Transfer to plates, grate some parmesan over the top and serve with crusty bread.
Serves four
Notes
I prefer penne liscio (smooth) but I can never find it so I use penne rigate (ridges).