Ingredients
Method
- Heat a large frypan over medium heat, add butter and 1 tbsp olive oil.
- When butter has melted, add onion, lower heat and cook onion until golden and caramelised, stirring often. Set aside.
- Return pan to medium to high heat, add 1 tbsp olive oil and mushrooms and cook until they release their moisture and then evaporates.
- Add garlic, thyme and season with salt & pepper.
- Add white wine and reduce by half. Add stock and reduce by half.
- Meanwhile, in a pot of boiling salted water, add pasta and cook as per packet instructions, retaining a small cup of pasta cooking water.
- Add San Remo Gluten Free Spirals, spinach and mascarpone to the sauce and toss to combine until the spinach wilts, adding a little pasta cooking water to loosen the sauce if necessary.
- To finish garnish with grated pecorino.
- Serve and enjoy with family and friends!
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