Mushroom and Spinach Pasta with Garlic and Lemon

• 400glinguine
• 3 tbspolive oil
• 600gchestnut mushrooms, thickly sliced
• 4garlic cloves, finely sliced
• 1/2 tspchilli flakes
• 250gspinach
• 1lemon, zested and juiced
• 60gParmesan (or vegetarian Italian hard cheese), finely grated, plus extra to serve
• 20gflat-leaf parsley, chopped
• fine salt
• black pepper

Method

1. 1Bring a large pan of water to the boil and salt it well. Cook the linguine for a minute less than the packet says, usually 9 to 10 minutes until it still has a little bite, and keep a mug of the cooking water before you drain it.
2. 2While the water heats, get your largest frying pan very hot with 2 tablespoons of the olive oil. Add half the mushrooms in a single layer and leave them alone for 3 minutes until deep brown underneath, then toss for 2 minutes more until browned all over. Tip onto a plate and repeat with the rest. Crowd the pan and they stew grey in their own juice.
3. 3Return all the mushrooms to the pan and drop the heat to medium. Add the last tablespoon of oil, the garlic and the chilli flakes and cook for 1 minute until the garlic smells sweet but has not coloured. Season well with salt and pepper.
4. 4Add the spinach in handfuls, turning it through the mushrooms for 2 minutes until it has wilted and turned glossy dark green.
5. 5Tip the drained linguine into the frying pan with 150ml of the cooking water, the lemon zest and half the juice. Toss hard over the heat for 1 minute until the water and oil come together into a light sauce that clings to the pasta.
6. 6Take the pan off the heat and toss in most of the Parmesan and most of the parsley. Taste; it will probably want the rest of the lemon juice and another pinch of salt. Serve with the remaining Parmesan, the last of the parsley and a grind of black pepper.

Per serving

kcal

575

protein

24.9g

fibre

7.1g

carbs

84g

fat

16.8g