Fiorentina baked pasta

• pasta↗300g g

  (we used penne)

• olive oil↗1 tbsp tbsp
• chestnut mushroom↗500g g

  halved or quartered if large

• garlic cloves↗2

  chopped

• carton fresh spinach and cheese sauce350g g

  (or make your own - see 'Try' below)

• vegetarian parmesan↗50g g

  -style cheese, (Twineham Grange Italian-style cheese is a good one) , grated

Step-by-step instructions

1. 1

   Boil the pasta for 10 mins, drain, then tip back into the pan. Meanwhile, heat grill to medium. Heat the oil in a large frying pan, add the mushrooms, then cook over a high heat for 5 mins until lightly golden. Reduce the heat, add the garlic, then fry for another min until softened. Season and spoon into a large, shallow baking dish.

2. 2

   Tip the spinach sauce and half the cheese into the pasta, then put back on the heat for a few mins until heated through. Season to taste, then spoon the pasta over the mushrooms in an even layer. Scatter the remaining cheese over the top and grill for about 5 mins until the cheese is golden and the sauce is bubbling.