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.