melt a generous amount of butter in a deep pot. fry 1 finely chopped onion until soft. add a clove of crushed garlic and 300g sliced mushrooms. fry gently until all the moisture from the mushrooms has cooked away.
roughly chop 400g spinach leaves, add to the pot and cover with a lid until wilted. stir every now and again. add salt and freshly ground black pepper to taste.
boil 250g penne until tender. drain and add to the spinach mixture. stir through 500ml fresh cream and heat through. finally add the juice of 1 lemon. serve immediately.
a perfect side dish that goes with almost everything, and equally nice on it’s own with a fresh salad.
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