Wholemeal spaghetti with mushrooms and almonds

vegetarian | prep + cook time 35 minutes | serves 4
Crunchy roasted almonds and earthy mushrooms are paired together in this nutritious pasta dish. You can use your favourite variety of mushrooms; button and cap mushrooms will work well.
375g wholegrain spaghetti
2 tbsp olive oil
400g Swiss brown mushrooms, sliced
400g portobello mushrooms, sliced
2 shallots (50g), coarsely chopped
2 cloves garlic, coarsely chopped
salt and freshly ground black pepper
1 ⁄ 2 cup (80g) coarsely chopped roasted almonds
150g baby spinach leaves
1 ⁄ 2 cup (40g) finely grated pecorino cheese
1 ⁄ 4 cup (15g) fresh flat-leaf parsley leaves
1 Cook the pasta in a large saucepan of boiling salted water until just tender; drain, reserving 1 cup (250ml) of the cooking liquid. Remove the pasta from the pan; set aside and cover to keep warm.
2 Add the olive oil to the same pan over a high heat; cook the mushrooms and shallots, stirring occasionally, for 5 minutes or until the mushrooms are lightly golden and the shallots are tender (see tip). Add the garlic; cook, stirring, for about 1 minute or until fragrant. Season with salt and pepper to taste.
3 Reduce the heat to low; toss the warm pasta, almonds, and spinach through the mushroom mixture. Add enough reserved pasta water to lightly coat the pasta. Serve topped with the cheese and parsley.

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