Creamy fettuccine with mushrooms and spinach

Clean fresh mushrooms by rinsing them quickly under running water and drying them immediately with a clean cloth. If mushrooms are not very dirty, simply brush them with a brush with soft bristles trying to remove any soil. Never leave mushrooms soaking in water otherwise they will absorb it and release during cooking.

After cleaning mushrooms, cut them into slices about 0,2 inch (5 mm) thick.

Wash fresh spinach.

Place in a large pan 2 tablespoons of extra virgin olive oil and a clove of garlic cut in half and heat 1 minute.

Add fresh or frozen mushrooms and cook over high heat for 10 minutes or until softened. Season with salt.

In the meantime, boil a pan with plenty of salted water which will be used to cook pasta.

As soon as the water boils, cook fettuccine following times indicated on the package.

When pasta is cooked, drain it - still al dente - and pour directly into the pan with mushrooms.

Mix, add spinach and leave to cook for another 2 minutes, stirring constantly to flavor pasta.

Add 2 tablespoons of double cream and 1 tablespoon of pasta cooking water, mix and sauté for another 2 minutes to finish cooking.

Turn off the heat, add a sprinkling of chopped fresh parsley and grated parmesan and mix before serving.

Creamy fettuccine with mushrooms and spinach should be eaten hot.