Ingredients serves 4
3 tbsp olive oil 225 g/8 oz mushrooms, sliced
2 garlic cloves, chopped very finely
2 tbsp chopped fresh fiat-leafed parsley salt and pepper
450 g/1 lb dried rigatoni 250 g/9 oz trimmed baby spinach, chopped roughly
250 ml/9 1 oz hot chicken stock 55 g/2 oz feta cheese, crumbled
1 tsp chopped fresh thyme
Heat the oil in a large frying pan over a medium-high heat.
Add the mushrooms and fry for 5 minutes until the moisture starts to evaporate. Add the garlic and parsley, then cook for a few seconds more. Season with salt and pepper. Remove the cooking pan from the heat.
Cook the pasta in plenty of boiling salted water until al dente.
Drain and immediately return to the pan.
Add the spinach, hot stock and the mushrooms to the pasta.
Toss well until the spinach has wilted. Transfer to a warm serving dish. Sprinkle with the feta and thyme and serve at once.