Penne With Mushrooms, Spinach & Chives

Ingredients

• 1 tablespoon olive oil
• 1 teaspoon butter
• 1 lb chestnut mushrooms
• sliced
• 14 ounces dry penne pasta
• 2 tablespoons fresh chives
• chopped
• 2 tablespoons creme fraiche
• 1 small lemon
• juice and zest of
• nutmeg
• for grating
• 8 ounces Baby Spinach
• fresh ground black pepper

Instructions

1. Bring a large pan of salted water to the boil for the pasta.
2. Heat the oil & butter in a deep frying pan.
3. Add the mushrooms, stir, then cover & cook for 10-15 minutes, stirring from time to time.
4. Meanwhile, cook the pasta in the boiling water, according to pack instructions.
5. Drain the pasta, return to the pan with the mushrooms, chives, creme fraiche, lemon zest & juice, a grating of nutmeg & some freshly ground black pepper.
6. Toss everything together & add half the spinach, toss again & add the rest of the spinach.
7. Heat together for 3-4 minutes or until the spinach wilts.