1 bulb garlic, left whole 350g (12oz) pappardelle or tagliatelle 1tbsp olive oil 1 medium onion, finely chopped 175g (6oz) mixed mushrooms, roughly chopped 2tbsp fresh lemon juice 225g (8oz) baby spinach leaves, washed 300ml (½pt) double cream Parmesan shavings, to serve
1 Heat the oven to 200 C, 180 C fan, 400 F, gas 6. Roast the garlic for 15 to 20 minutes until soft. After 10 minutes, cook the pasta in plenty of boiling, salted water according to the pack instructions, then drain and keep warm. Squeeze the pulp from the garlic cloves.
2 Heat the oil in a large saucepan and gently fry the onion for 4 to 5 minutes until softened. Add the mushrooms and garlic pulp, and cook for a further 2 minutes, then add the lemon juice and boil for 2 minutes. Stir in the spinach leaves and cream. Season with salt and black pepper, then heat through until the spinach leaves are just wilted. Spoon the sauce over the pasta, scatter with a few Parmesan shavings and serve.
Per serving: 730 calories, 45g fat (25g saturated), 71g carbohydrate