Cooking Steps

• Heat the oil in a large sauté pan, add the shallots and cook over a low to medium heat for about 5 minutes or until soft.
• Bring a large saucepan of water to the boil and add the pasta, cook until the pasta is almost cooked.
• Add the butter to the pan then add half the mushrooms. Cook over medium heat until the mushrooms release their juices, then move them to one side of the pan and add the remaining mushrooms. Add the garlic and thyme and cook for another minute or two. Season with salt and pepper.
• Slowly pour in the cream, let it bubble up, then add about two tablespoons of pasta cooking water and stir well. Stir in the cheese and turn off the heat once melted.
• Add half of the spinach and let it wilt, then add the remaining spinach. Drain the pasta and add it to the sauce, tossing gently.
• Once the pasta is covered in the sauce, stir in the toasted pine nuts.
• Serve immediately with a garnish of chopped parsley, extra grated cheese, and freshly cracked black pepper.