2 cup vegetable stock (liquid)
1 green onion (finely sliced)
200 g mushrooms (thickly sliced)
375 g pasta
3 cloves garlic (thinly sliced)
1 tsp salt
1 cup frozen peas
2/3 cup Parmesan cheese
1/4 cup Parmesan cheese *extra *to serve
1/2 cup thickened cream
100 g baby spinach
Place stock, leek, mushrooms, spaghetti, garlic, salt and 2 cups water in a deep large saucepan.
Bring to the boil. Boil for 6 minutes, stirring very often.
Add peas, Parmesan and cream. Boil for 2 minutes, stirring, or until pasta is cooked and liquid is mostly evaporated.
Remove from heat and stand for 2 minutes for sauce to thicken a little more. Stir through spinach until just wilted.
Season with pepper and serve with extra Parmesan if you like.