Linguine with spinach, broccoli, mushrooms and tomatoes

This was really, really nice! Linguine is one of my favourite pasta shape and the vegetable sauce was delicious!

Serves 4:

500g linguine (or any other pasta shape)

300g mushrooms, thickly sliced
1 bunch spinach, shredded
1 broccoli, cut into florets and parboiled for 4 min
4 large tomatoes, roughly chopped
100ml single cream
1 TBSP butter
2 TBSP parmesan, grated, for sprinkling
salt & pepper

1. Heat the butter and fry the mushrooms on high heat so they get golden brown. Lower the heat and add the spinach. Cook until the spinach is half wilted and add the broccoli and tomatoes. When the tomatoes start to cook, add the cream and stir well. Season to taste.

2. Meanwhile, cook the pasta 'al dente'. Drain well.

3. Serve the pasta into warm serving plates and top with the creamy vegetable sauce. Sprinkle with Parmesan.