Creamy Portobello Gigli

Heat a frying pan without any oil over high heat and add the portobello mushroom and walnuts. Fry until the moisture has evaporated from the portobello, then add the BBQ spice rub and fry for a further 3 minutes or until the walnuts are golden-brown. Deglaze the pan with the soy sauce, then transfer the portobello and walnuts to a small bowl and set aside.

In the same pan, heat 1/2 tbsp olive oil per person over medium-high heat. Fry the garlic and onion for 3 - 4 minutes until golden brown, then stir in the crème fraîche and tomato tapenade along with 50 ml pasta water per person. Reduce the heat and tear the spinach into small pieces directly into the pan, in batches if needed. If the sauce is too thick for your liking, stir in a splash of pasta water.