1Cook pasta in a large saucepan of boiling water until tender; reserve ½ cup of the liquid, drain pasta.
2Meanwhile, heat oil in a large frying pan over high heat; cook mushrooms and shallot, stirring occasionally, for 5 mins or until mushrooms are lightly golden and shallot is tender. Add garlic and parsley; cook, stirring, for 1 min or until garlic is fragrant. Season to taste with black pepper.
3Reduce heat to low; toss warm pasta, nuts and spinach through mushroom mixture. Add enough reserved pasta water to lightly coat the pasta. Serve topped with cheese.
TIP: You can use 600 g of your favourite variety of mushrooms; button and cap mushrooms will work well. If you don’t have a large frying pan, cook the mushrooms in batches to prevent them stewing.
Recipe & Photo: The Australian Women's Weekly/Bauersyndication.com.au