Wild mushroom tagliatelle

Instructions

1. Bring a medium saucepan of salted water to the boil. Add the pasta and cook until al dente. Reserve 250 ml (1 cup) of pasta water, then drain.
2. Meanwhile, heat the butter and a drizzle of olive oil in a large frying pan over medium heat. Add the shallot and garlic and stir for a few minutes or until fragrant. Add the sliced mushrooms (reserve some of the enoki to serve) and stir to combine well. Reduce the heat to medium and cook, stirring regularly for 5–6 minutes or until well browned.
3. Add the cream and crumble in the vegetable stock cube, season to taste and stir to combine. Simmer for 2–3 minutes or until slightly thickened. Add the lemon zest and a squeeze of lemon juice. Transfer the mixture to a blender and blitz very briefly just until combined but still chunky. Return the sauce to the pan, add the spinach and a drizzle of truffle oil and toss to combine.
4. Add the pasta and enough of the reserved cooking water to loosen the sauce. Check the seasoning and adjust with extra salt, pepper and lemon juice if needed. Remove from the heat and serve scattered with extra enoki mushrooms, parsley, parmesan and another drizzle of truffle oil.