Cheesy mushroom and eggplant pasta

Instructions

1 Cook pasta according to packet instructions. Drain, saving ½ cup pasta water.

2 Meanwhile, make sauce. Spray a large pan with oil and set over a medium-high heat. Add spring onion and garlic and cook for 1 minute. Add mushrooms and cook, stirring, for 2 minutes, until browned.

3 Add eggplant to pan and spray again with a little oil. Cook, stirring occasionally, for 15-20 minutes, until eggplant is very soft.

4 Add spinach to pan with a dash of pasta water and cooked pasta. Stir to combine and let bubble for a minute. Add half of the parmesan and a good grind of black pepper.

5 Serve pasta garnished with remaining parmesan, black pepper and herbs of your choice.