Step 1

Chop the top of the garlic bulb, drizzle with olive oil, salt and pepper and wrap up in aluminium foil. Roast in the oven at 180C for approximately 45 minutes

Step 2

Wipe down all the mushrooms and chop them into roughly the same sizes

Step 3

Sauté in olive oil, once browned, season with salt and pepper and thyme leaves

Step 4

Add the white wine (or vegetable stock) and allow it to reduce slightly

Step 5

Cook the pasta in heavily salted water until it’s almost fully cooked. Making sure to reserve some pasta water

Step 6

Remove the garlic bulb from the oven, allow to cool slightly then squeeze out all the garlic into the pan with the mushrooms

Step 7

Mix, add the baby spinach and cooked pasta. Add a good splash of pasta water and mix it through

Step 8

Sprinkle over chilli flakes and grate in the parmesan cheese and it’s ready to serve!