Spinach fettucine with mushrooms and baby spinach

Spinach fettuccine with mushrooms and baby spinach (serves 3)

A rather simple dish that is suitable for vegetarians too. Modified slightly from taste.com.au.

Spinach fettuccine with mushrooms and baby spinach

Ingredients:

240g of spinach fettuccine

150g of chopped button mushrooms

150g of chopped Swiss brown mushrooms

200ml of thickened light cream

0.25 cup of Parmesan cheese, freshly grated
0.20 cup of fresh basil leaves

75g of baby spinach

Parsley

Olive oil

Sea salt

Black pepper

Instructions:

1) Boil the pasta in salted water for a length of time according to the instructions on the pasta packet. Keep around 0.20 cup of the cooking water.

2) Heat some olive oil on a frying pan over high heat. Add the button mushrooms and Swiss brown mushrooms in and fry for around 2 minutes.

3) Add the thickened light cream and continue to cook for around 2 minutes, or when the cream has reduced. 

4) Add in the basil leaves, grated cheese and spinach, and cook until the spinach has wilted. It should take around 2 minutes as well.

5) Add the pasta and cooking water in. Season with sea salt and pepper, then mix it well.

6) Garnish with parsley and serve.