Fresh Pasta with Tomato Cream Sauce and Mushrooms

Fill a Toughened Nonstick Pro Stockpot with water and season with salt. Bring to a boil. Cook the fresh pasta for 2 to 3 minutes or until al dente. Set aside ½ cup (125 ml) of the pasta cooking water. Drain the pasta and toss with olive oil to prevent from sticking. Set aside.

In a Toughened Nonstick Pro 28 cm Fry Pan over medium-high heat, melt 3 tbsp (45ml) of the butter. Add the shallots, garlic and red pepper flakes. Cook for 2 minutes while stirring. Add the mushrooms and cook, in batches if necessary, until tender. Season with salt and pepper. Deglaze with the wine and let simmer for 3 minutes. Remove from the heat and stir in the parsley. Set aside.

Meanwhile, in a Toughened Nonstick Pro 2.8 L Saucepan, bring the cream, vegetable stock, sun dried tomatoes and lemon zest to a simmer over medium heat until thick enough to coat the back of a spoon, about 10 minutes. Remove from the heat. Use a hand blender to purée the cream mixture until smooth. Season with salt and pepper to taste. Cover with the lid and keep warm.

In a Toughened Nonstick Pro Sauté Pan over medium-high heat, melt the remaining 1 tbsp (15 ml) of butter. Add the spinach and cook for 1 minute or until just wilted. Over medium heat, stir in the warm cream sauce and Pecorino. Add the cooked pasta and gently toss to combine. Add the lemon juice to taste and the reserved pasta water to thin out the sauce as needed. Remove from the heat.

Stir the sautéed mushrooms into the pasta. Adjust the seasoning. Sprinkle with the hazelnuts and chopped parsley. Serve immediately.