Mushroom Ragout Pasta - cooking recipe

Ingredients

14 oz orecchiette pasta
2 tbsp butter
1 tbsp oil
14 oz mixed mushrooms, sliced
2 cloves garlic, finely chopped
1/2 cup vegetable stock
1/2 cup light cream
1 tbsp fresh thyme leaves
2 oz baby spinach
3/4 cup shaved Parmesan cheese

Preparation

Cook pasta in a large saucepan of boiling salted water according to package directions. Drain and return to pan.
Meanwhile, heat butter and oil in a medium saucepan on high heat. Cook mushrooms and garlic for 3 mins. Reduce heat to low and stir in stock. Cover and simmer for 5 mins.
Increase heat to medium. Add cream and thyme and simmer, uncovered, for 5 mins, until liquid reduces slightly. Stir in spinach. Add mushroom mixture to pasta and toss to combine. Season and sprinkle with Parmesan cheese.