Creamy mushroom and spinach pasta

Wash hands and prepare spinach and mushrooms. Get a pot, wide skillet, colander and tongs.

Bring 1,500 ml water to a boil. Cook 160 g spaghetti according to the pack (often 9–12 min). Reserve 60 ml pasta water before draining.

While pasta cooks, heat a skillet over medium-high heat. Add 15 ml oil and 180 g mushrooms; sauté about 5 min until moisture subsides and edges brown.

Reduce to medium-low. Cook 10 g garlic for 1 min, then add 100 g spinach and stir 1–2 min until wilted; do not let garlic turn black.

Add 120 ml cream and 20 g cheese; stir gently on low for about 2 minutes without a hard boil. Add cooked pasta and gradually toss in only as much of the reserved 60 ml pasta water as needed for about 1 minute.

Season with 2 g salt and 0.5 g pepper. Divide between two plates when the sauce lightly coats the pasta. If too thick, loosen it gradually with any remaining reserved pasta water.