Cooking Instructions

• Put 2 tablespoon of olive oil and grated garlic in a small bowl. Set aside to infuse.
• Heat up a large frying pan. Add pine nuts and toast them on low heat until lightly browned and fragrant. Remove from the pan and set aside.
• Return the pan to the stove. Add 1 tablespoon of olive oil and sliced mushrooms.
• Allow the mushrooms to cook and caramelise, seasoning with salt, pepper, and thyme towards the end. Let any water released by the mushrooms cook out.
• Take the mushrooms off the pan and add fresh spinach with a splash of water. Allow spinach to wilt, then chop roughly.
• Cook the pasta just short of al dente, saving 2 tablespoon of the cooking water before draining.
• Heat a heavy bottom frying pan on low heat. Add the garlic-infused oil.
• Gently cook the garlic for about 2 minutes, stirring constantly without browning it.
• Add nutritional yeast, a pinch of salt and a splash of white wine or reserved pasta water, cooking for another minute.
• Toss the drained pasta in the garlicky oil, seasoning with salt and fine chilli if using.
• Stir in the cooked mushrooms and chopped spinach to heat through.
• Divide between two plates, sprinkle with chopped capers and toasted pine nuts.