Florentine Pasta Sauce

Mushroom and spinach in a white bechemel sauce with a little nutmeg and parmesan.

The bechemel is made with oat milk and a generous garnish of parsley added for good measure.

I can still smell the seared mushrooms.

Ingredients (2):

3/4 pint of bechemel*

20g of parmesan, grated

1/4 or 1/8 th tsp grated nutmeg

150g spinach (either fresh, wilted and squeezed of excess liquid or frozen leaf and also squeezed of excess liquid)

200g chestnut mushrooms, cleaned and sliced

1 clove of garlic, crushed

Method

Make *bechemel a white roux by combining 1/2 TBSP butter and flour. Gradually add 300 ml milk over gentle heat.  Season with nutmeg and around 15g of parmesan.

Fry sliced mushrooms in olive oil and butter. Add garlic and cook for 30 seconds.

Add spinach, mushrooms and parmesan to the bechemel and stir into cooked pasta.

Garnish with the remaining parmesan and fresh parsley.