Ingredients

2 cup vegetable stock (liquid)

1 green onion (finely sliced)

200 g mushrooms (thickly sliced)

375 g pasta

3 cloves garlic (thinly sliced)

1 tsp salt

1 cup frozen peas

2/3 cup Parmesan cheese

1/4 cup Parmesan cheese *extra *to serve

1/2 cup thickened cream

100 g baby spinach

Method

STEP 1

Place stock, leek, mushrooms, spaghetti, garlic, salt and 2 cups water in a deep large saucepan.

STEP 2

Bring to the boil. Boil for 6 minutes, stirring very often.

STEP 3

Add peas, Parmesan and cream. Boil for 2 minutes, stirring, or until pasta is cooked and liquid is mostly evaporated.

STEP 4

Remove from heat and stand for 2 minutes for sauce to thicken a little more. Stir through spinach until just wilted.

STEP 5

Season with pepper and serve with extra Parmesan if you like.