Creamy Mushroom & Chardonnay Pasta with Crispy Sage Crumbs

INGREDIENTS

• 400 g dried fettuccine or tagliatelle
• 1 x 400 g jar Mushroom & Chardonnay Pasta Sauce from King Valley Fine Foods
• 2 tablespoons extra virgin olive oil
• 2 cloves garlic, finely chopped
• 150 g Swiss brown mushrooms, thinly sliced
• 100 g baby spinach
• 80 ml thickened cream
• 40 g parmesan, finely grated, plus extra to serve
• 60 g fresh breadcrumbs
• 8 fresh sage leaves, finely sliced
• 1 teaspoon Porcini Salt & Pepper Grinder seasoning, or to taste
• Freshly ground black pepper, to taste

METHOD

1. Bring a large saucepan of salted water to the boil. Cook the pasta according to the packet instructions until just tender. Reserve 150 ml of the pasta water, then drain.
2. Meanwhile, heat 1 tablespoon of the olive oil in a large frying pan over medium heat. Add the breadcrumbs and sliced sage. Cook for 3–4 minutes, stirring often, until golden and crisp. Transfer to a bowl and set aside.
3. Return the pan to medium heat and add the remaining olive oil. Cook the mushrooms for 4–5 minutes until softened and lightly browned. Add the garlic and cook for 30 seconds.
4. Stir in the Mushroom & Chardonnay Pasta Sauce and cream. Simmer gently for 3–4 minutes. Add a splash of reserved pasta water if the sauce needs loosening.
5. Add the drained pasta and baby spinach to the pan. Toss until the spinach wilts and the pasta is coated. Stir through the parmesan and season with Porcini Salt & Pepper seasoning and black pepper.
6. Serve immediately, scattered with the crispy sage crumbs and extra parmesan.