This easy weeknight recipe is elevated by the crunchy pangrattato topping, which is one of my favourite things to make with leftover breadcrumbs (if you’ve got a packet of bought dry white breadcrumbs or panko, they’ll work perfectly here, too). The quickly cooked mushrooms, leeks and spinach sit in a lemony, creme fraiche sauce, making a lovely transitional winter-to-spring dish. Mushroom, leek and spinach tagliatelle with lemon and parsley pangrattato Prep 10 min Cook 20 min Serves 2 2 tbsp olive oil 1 tsp butter 2 garlic cloves, peeled and finely grated A few thyme sprigs, leaves picked 2 slim leeks, washed, trimmed, halved lengthways and thinly sliced 1 tsp sea salt flakes 250g chestnut mushrooms, quartered 150g spinach 200g tagliatelle 5 heaped tbsp full fat creme fraiche For the pangrattato 1 ½ tbsp olive oil 40g white breadcrumbs (panko or regular) 1 big handful (10g) flat-leaf parsley, roughly chopped 1 small garlic clove, finely grated 1 lemon, zest and juice 15g parmesan, finely grated ½ tsp sea salt flakes Put the oil and butter in a large deep frying pan or casserole dish set over a medium heat. Add the garlic, thyme, leeks and salt, soften the leeks for five minutes, stirring frequently, then add the mushrooms and fry for another eight minutes, until the mushrooms are cooked through and lightly golden. Add the spinach and cook, stirring, for a minute or so, until wilted. Once the mushrooms are in the frying pan, bring a large saucepan of salted water to a boil, then cook the pasta according to the packet instructions – mine took about 10 minutes. For the pangrattato, heat the oil in a medium to large frying pan, then add the breadcrumbs and fry on a medium heat for two to three minutes, until they’re starting to brown. Add the parsley, garlic, lemon zest, parmesan and salt, and fry, stirring continuously so the parmesan doesn’t clump, for a further minute, until golden brown. Take off the heat and leave in the pan – the crumbs will carry on toasting in the residual heat. Use tongs or a spaghetti claw to transfer the cooked pasta to the vegetable pan, reserving the pasta water. Add the creme fraiche and the juice of half the lemon, stir well to mix, then add a few tablespoons of the pasta water and toss again until the sauce takes on a silky texture. Taste the pasta, and add more salt and lemon juice as needed (this will make all the difference, so do sort it in the hot pan before dishing up). Serve in warmed bowls with the pangrattato scattered on top.