Mushroom & Burnt Butter Casarecce

1.Cook dried pasta in a large saucepan of salted boiling water until just al dente. Reserve 1 cup (250ml) of pasta water, then drain.

2.Meanwhile, thickly slice large mushrooms, tear oyster mushrooms in half, and halve Swiss brown mushrooms.

3.Cook garlic, stirring, for 1 minute. Add Swiss brown mushrooms and season; cook, stirring occasionally for 3 minutes or until mushrooms soften and butter has browned. Add reserved pasta water and the cooked pasta. Remove from heat and keep warm.

4.Heat oil in a large frying pan over medium-high heat. Add remaining mushrooms, turning occasionally for 3 minutes or until golden and starting to crisp; season to taste.

5.Stir spinach and three-quarters of the pecorino into the frying pan. Return pan to heat; stir until spinach wilts.

6.Serve pasta topped with fried mushrooms, remaining pecorino, and lemon thyme.