- Bring a big pan of salty water to the boil and cook the pasta for the length of time on the packet, strain through a colander, but retain a little of the pasta water for the sauce.
- Lightly wash, pat dry then tear or roughly chop the mushrooms. Peel and dice the onion.
- Heat a large saute pan over a medium heat and add the oil. Add in the garlic and onions and cook for a few minutes until softened. Add in the mushrooms and increase the heat, this will remove the moisture from the mushrooms so they get a little crispy.
- Cook until the mushrooms are golden, then add in the butter and keep over the heat until a buttery foam gathers, this is the beginning of that glorious thing that is brown butter.
- Reduce the heat to medium/low and continue to stir until the foam has almost gone, you’ll be left with a nutty golden brown butter coating the mushrooms. Remove from heat.
- To finish, wash and roughly chop the parsley.
- Toss the pasta into the mushroom mix, add peas and spinach and return to a medium heat, add in a few splashes of the saved pasta water, this will help in two ways, creates a little steam and also helps to thicken the sauce slightly.
- At this point season well with salt and pepper and add in the chopped parsley and finely grate in the lemon zest.
- Finish with a generous amount of shaved or grated goat's cheese. Transfer either to a large warm bowl and allow people to serve themselves or divide evenly between 4 warm plates.