Mushroom, Leek, Spinach & Cream Pasta

1: Finely dice mushrooms, leeks & garlic.

2: Fry off mushrooms in half the olive oil, half the butter, salt & pepper. Once cooked, set aside.

3: Add remaining butter & oil before adding leeks. Sauté with a large pinch of salt until soft (5 mins).

4: Add finely chopped fresh thyme & garlic, frying until translucent. Re-add mushrooms to pan.

5: Deglaze pan with vinegar & cook it off before adding stock.

6: Bring to the boil before adding parmesan rind & cream. Lower heat & simmer for 15/20 minutes.

7: Get your pasta cooking in salted boiling water. When almost cooked, drain (reserve one cup of pasta water) & transfer into sauce along with spinach.

8: Stir in a handful of grated Parmesan & a good amount of pasta water. Mix well to bind the sauce to the pasta & create a creamy texture.

9: Remove rind, season to taste with salt & pepper. Serve with grated parmesan & a scattering of fresh herbs.