1

Fill and boil the kettle. Pour boiling water into a large saucepan and return to the boil over high heat. Add pasta and a pinch of salt and cook for 2 minutes or until just tender. Drain.

2

Heat half the oil in a deep non-stick frying pan over high heat. Cook mushrooms and garlic, stirring occasionally, for 2 minutes or until lightly browned and tender. Transfer to a plate.

3

Heat remaining oil in same pan over high heat. Place beef and flour in a medium bowl and toss to coat. Cook beef, stirring, for 3–4 minutes or until browned. Return mushrooms to pan with tomato paste and thyme sprigs and cook, stirring, for 1 minute. Stir in wine and stock and bring to the boil. Simmer for 1–2 minutes or until slightly reduced. Discard thyme.

4

Stir in spinach and pasta. Season with salt and pepper. Serve sprinkled with cheese and extra thyme.