Ingredients
- A good knob of butter
- 4 field (flat cap) mushrooms, sliced
- 2 cloves of garlic, peeled and sliced
- A few leaves of sage, chopped
- 400g orzo pasta
- A handful of baby spinach
- Zest and juice of one lemon
- A pinch of nutmeg (optional)
- 100g Parmesan, grated
- Salt and black pepper
- A drizzle of olive oil
1 Melt the butter in a large pot and add the mushrooms, garlic and sage. Cook for three to four minutes and set aside, keeping it warm.
2 Cook the orzo as per the packet instructions, then drain but reserve half a cup of the cooking water. Add the pasta and the cooking water to the mushrooms along with the spinach, lemon, nutmeg, most of the Parmesan, salt and pepper.
3 Fold everything together off the heat – you just want to barely wilt the spinach.
4 Serve in warm bowls with the olive oil drizzled over it and remaining Parmesan scattered on top.
