Here is a beautiful Fall recipe that will make your mouth water! So easy but so hearty and delicious : fresh Campanelle pasta, mushrooms, spinach and more! Don't tell me you don't want to bite into this, I know you'd be lying. It's vegetarian and takes no more than 15 minutes to make.

Thanks Vapiano for sponsoring this post! They're having a super offer in France and trusted me to advertize on it. Pretty exciting!

Mushrooms and spinach pasta (serves 2) :

• 180g Vapiano Campanelle pasta
• 150g button mushrooms
• 70g chanterelles
• 1 handful baby spinach
• 3 tbsp fresh parsley
• 2 garlic cloves
• 2 tbsp grated parmesan cheese
• 1 knob of butter
• Few parmesan cheese shavings
• Salt and pepper

Cook the pasta 2 minutes so they are al dente. Drain the pasta and set aside 10cl of the cooking water.

Grate the garlic and slice mushrooms.

In a deep pan, melt the butter on low heat. Add the garlic and stir for a couple minutes on low heat to avoid burning it.

Add the mushrooms to the pan and the spinach. Season with salt and pepper. Fry for a few minutes, stirring gently.

Add pasta, parsley, grated parmesan and cooking water. Stir well and let it cook for a minute.

Serve warm with shaved parmesan cheese on top!