Quick to make, looks pretty, tastes great.
This dish serves 4. It takes about 30 minutes to prepare.
Ingredients 
- 250g pasta (I used linguine, though any will do) cooked until it is al dente
- good olive oil for frying
- some ground sea salt
- 3 cloves garlic, chopped
- 300g fresh Shitake mushrooms, sliced
- a sprinkle of sugar
- 100g feta cheese, crumbled
- 1/2 cup hot water
- 150g spinach leaves (or spinach leaf mix)
- a slurp of tamari
- a handful of chopped chives
How it’s done
- Cook the pasta: Place pasta in a large pot of salted, boiling water. The more water the better. Keep it boiling until it is al dente. Take it off the heat, then add some cold water to the pot to stop it cooking further. Drain, though reserve 1/2 a cup of hot water for the sauce.
- Cook the mushroom sauce: Grind some salt into a frying pan, then pan fry the chopped garlic in good olive until it is golden brown. Immediately add all the chopped mushrooms, and sprinkle a little sugar over them. Keep the heat nice and high and stir the mushrooms around the pan for around 5 minutes. Crumble the feta cheese into the mix, then add the 1/2 cup of hot water. Add the spinach and stir. Pour a generous slurp of tamari over the mix. If the mix needs more liquid, you add a little more hot water (or pour 60mL cream over the mix). Mix until the spinach has wilted. Add the drained pasta and stir it through the sauce.
- Serve it: Sprinkle chopped chives onto the serving plates then, using tongs, place the equivalent of one handful of pasta on the centre of the plate. Twist the pasta to form a small tower. Get a smaller amount of pasta from the pan and repeat this action. With tongs, pick a few pieces of spinach and mushroom from the pan and place them on top of and around the dish to serve.
Tags: linguine, main course, mushroom, pasta, recipe, spaghetti, vegetarian
