Cook Pasta

• Bring a large pot of well-salted water to a boil. Add the pasta and cook according to the packet instructions until al dente. Reserve about 1/2 cup (125ml) of the pasta cooking water, then drain and set the pasta aside.

Mushroom & Spinach Mixture

• Melt butter in a large pan over medium heat. Add the chopped mushrooms, sliced green chillies, minced garlic, and mixed Italian herbs. Cook, stirring occasionally, until the mushrooms release their moisture, soften, and begin to lightly brown.
• Add in the Kashmiri chilli powder, turmeric, salt, and black pepper. Stir well and cook for about a minute, just until the spices are cooked through and it evenly coats the mushrooms. Remove the mushroom mixture from the pan and set aside.
• In the same pan, add a little more butter if needed. Add the chopped onion and cook over medium heat until soft and translucent. Add the baby spinach and cook briefly until just wilted. Remove from the pan and set aside with the mushrooms.

Creamy Sauce

• Return the pan to medium heat and add butter. Once melted, add the flour and stir continuously to form a smooth roux. Cook for 1–2 minutes to remove the raw flour taste, taking care not to let it brown.
• Gradually pour in the milk while whisking to prevent lumps. Add the fresh cream, grated cheese, salt, black pepper, and mixed Italian herbs. Cook, stirring constantly, until the sauce thickens to a smooth, creamy consistency.

To Finish

• Return the cooked veggies (mushrooms and spinach) to the sauce. Stir gently to combine and allow everything to heat through.
• Add the cooked pasta to the sauce and toss until evenly coated. If the sauce feels too thick, add a small splash of reserved pasta cooking water to loosen it to your desired consistency.
• Taste and adjust seasoning if needed. Serve hot, garnished with extra grated cheese and fresh coriander, if desired.