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Conchiglie with Mushrooms and Spinach
Ingredients
  • ½ x 30g pack Cooks’ Ingredients Dried Porcini Mushrooms
  • 235g bag Ready-Washed Spinach
  • 300g De Cecco Conchiglie Rigate No 50 pasta
  • 1 tbsp olive oil
  • 2 Echalion Shallots, finely diced
  • 250g Chestnut Mushrooms, wiped clean and sliced
  • 2 cloves garlic, crushed
  • 6 tbsp double cream
  • 60g Parmigiano Reggiano, coarsely grated
Steps
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