250 gms trivelle pasta
knob of butter
3 cloves garlic, crushed
½ onion, diced
2 cups assorted mushrooms, sliced
2 tbsp. chicken stock
½ cup cream
1 cup spinach
½ bunch chives, cut in batons
1 bunch parsley, roughly chopped
½ tsp. lemon zest
salt & pepper
Cook pasta according to packet instructions.
In a pan over medium heat, melt butter and add onion and garlic.
Sweat off for 1 to 2 minutes or until onion begins to soften.
Add mushrooms and season to taste.
Cook for a further 5 minutes.
Pour in stock and cream. Bring to the boil.
Reduce heat stir through spinach, chives, parsley and lemon zest.
Add strained pasta to the pan. Season to taste and mix well.
Serve with freshly grated parmesan cheese.
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