Pasta needs no explanation really. It’s familiar, speedy as, and very, very hearty. This little miracle, known as Tagliatelle al Funghi if you're being pretentious, is everything you could ever want from a bowl of pasta. The mushrooms and cream boil down to a sweet sludge that makes a fantastically, elegantly comforting and fragrant strand-coating sauce. The spinach and peas/green beans add to the verdigloriousness of the whole, making you feel slightly better about the carb-fat binge fest. Even if only very slightly.
What to do
1. Boil a large pot of water and cook the pasta according to instructions on the packet.
2. In the meanwhile, clean the mushrooms (I prefer scrubbing the dirt off rather than washing them as they can get quite waterlogged) and chop them. When the pasta is 5 minutes from cooked, throw in the frozen greens.
3. In another large pot, on a medium heat pour in the olive oil and then add the butter. Once the butter has melted (but before it’s burnt), turn the heat right down and fry the chili flakes a little. Add in the mushrooms and let them cook down for 5 ish minutes. When they’ve shrunk considerably and are sizzling away busily, add in the chopped tomatoes, cream, salt to taste and some black pepper. Let it all boil again for 2-3 minutes, giving you enough time to...
3. ...drain the cooked pasta and greens and dowse in cold water. Throw into the bubbling pot of mushroom creaminess and mix it all together, ensuring strands are all coated. Chop up a good thick bunch of spinach (could be basil if you so prefer) and toss in, along with a spritz of lemon. Give it a final stir, cover the pot, turn off the heat and leave for two minutes.
4. Serve topped with a smattering of grated Parmesan.
5. Don’t weigh yourself for a long time afterwards. Trust me.