• Boil the kettle. Half-fill a large saucepan with boiling water and add a generous pinch of salt.
• Cook penne in boiling water until ‘al dente’, 12 minutes.
• Reserve pasta water (see ingredients). Drain penne. 
TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.  

• Meanwhile, roughly chop semi-dried tomatoes.
• Pick thyme leaves.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook sliced mushrooms, until browned and softened, 6-8 minutes.
• Add garlic paste, thyme and savoury seasoning and cook, stirring, until fragrant, 1 minute. 

• Add light cooking cream, semi-dried tomatoes and reserved pasta water, 
tossing, until combined and heated through, 1 minute.
• Add cooked penne, baby spinach leaves and half the Parmesan cheese. Cook, 
tossing, until spinach is just wilted, 1-2 minutes.
• Remove from heat. Season to taste with salt and pepper. 
TIP: Add a splash of pasta water to loosen the sauce, if needed!  
TIP: Seasoning is key in this dish, so taste and season with more salt and pepper  
if needed.  

• Divide creamy mushroom and semi-dried tomato penne between bowls. 
• Top with remaining Parmesan cheese. Tear over parsley to serve. Enjoy!