350 g dry fusilli pasta twists
350 g button mushrooms, cut in halves
225 g spinach
30 ml olive oil
15 g butter
a small garlic clove, crushed
250 g ricotta cheese
75 ml white wine
salt and pepper to season

Cook the pasta in boiling water until just soft, do not overcook. Drain the pasta and keep warm. Cook the spinach in boiling water for 3 to 5 minutes until tender, drain and rough chop. Heat the oil and butter together in a large saucepan and stir in the mushrooms and garlic, cook for 2 minutes, add the chopped spinach and cook for a further minute. Stir in the cheese and the wine, add the drained pasta and cook together on low heat for one more minute.

If fresh spinach not available, use frozen. Serve this pasta and mushroom dish with a green salad and fresh bread.