Ingredients

Method

• 500 g organic whole-wheat linguine
• Sea salt and freshly ground black pepper
• 300 g baby spinach leaves, washed
• 15 ml olive oil, plus extra for drizzling
• 250 g portabellini mushrooms, brushed and quartered
• 1 clove garlic, crushed
• 250 ml hot vegetable stock
• 100 g organic Cheddar, grated
• 10 g Italian parsley, chopped

Method

Ingredients

Cook the pasta in plenty of salted, boiling water until just tender. Mix in the spinach, then drain.

Meanwhile, sauté the pancetta in a spoonful of olive oil until the fat starts to run. Add the mushroom then sauté until just cooked. Add the garlic and vegetable stock, and bring to a bubble.

Season to taste then mix with the pasta and sprinkle with the cheese and parsley. Drizzle with the extra olive oil.

For special occasions: Vegetarians can leave out the pancetta and double up on the mushroom. Try fresh porcini mushrooms or use 1 x 20g sachet dried porcini mushrooms, soaked in the hot stock to soften, then chopped and cooked with the fresh mushrooms.