Creamy Spinach and Mushroom Penne

• wholegrain penne↗175g g
• cashews↗50g unroasted, unsalted g

  unroasted, unsalted

• dried porcini mushrooms↗10g g
• vegetable broth powder↗1 tsp tsp
• rapeseed oil↗1 tbsp tbsp
• chestnut mushrooms↗120g g

  halved, if large, thinly sliced

• garlic cloves↗2 large

  finely grated

• young spinach↗200g g

Step-by-step instructions

1. 1

   Cook the penne according to the package instructions and set a kettle to boil. Meanwhile, place the cashews and dried mushrooms in a medium heat‑proof bowl together with the broth powder and pour in 200 ml of boiling water from the kettle. Let steep for 5 minutes. Then blend the mixture with an immersion blender until smooth and creamy.

2. 2

   Heat the oil in a large non‑stick skillet over medium heat and sauté the fresh mushrooms and garlic for a few minutes, until they just begin to soften. Add the spinach and continue cooking, stirring often, until the spinach wilts. Drain the pasta, reserving a little cooking water. Transfer the pasta to the skillet with the mushroom mixture, season generously with black pepper and toss well. Remove from heat and add the creamy mushroom sauce, adding a splash of the reserved water if needed to thin. Serve immediately.