Toast the pine nuts and set aside.

Drizzle oil in a pan and crumble in the mushrooms. Add the garlic paste and mix everything up for 4 minutes.

Meanwhile cook the pasta as required.

Turn the pan down to medium and add the spinach and cream and stock mix and cook for 3 minutes. Season.

Chop the chives finely.

Add the pasta to the sauce and stir together.

Serve topped with chives and toasted pine nuts and drizzle of truffle oil.