1

Soak the porcini mushrooms in 200ml boiling water for 20 minutes, until softened, then strain, reserving the soaking liquid to use in Step 5. Using the back of a spoon, squeeze out any excess water from the mushrooms, then roughly chop them.

2

Heat a large, deep, lidded, nonstick frying pan over a medium heat. Spray with the cooking spray and cook the leek for 3 minutes, covered, until softened. Stir the leek occasionally. Add the porcini and chestnut mushrooms, garlic, courgette and thyme and cook for 5 minutes until softened.

3

Bring a large saucepan of water to the boil and cook the pasta for 10–12 minutes or according to the pack instructions, then drain, reserving 2 tbsp of the cooking water for the sauce.

4

Meanwhile, pour the wine into the mushroom mixture and let it bubble for about 2 minutes, uncovered, until it has reduced and there is no smell of alcohol.

5

Reduce the heat to low. Stir the low-fat soft cheese, spinach and reserved water from soaking the mushrooms and cooking the pasta, into the sauce. Return the lid and cook for another 2 minutes until the spinach has wilted. Top the pasta with the sauce, season and serve.