250g dried spaghetti or tagliatelle  

1 can butter beans or cannellini beans

2 large handfuls cavolo nero or kale

Sea salt and black pepper

Parmesan cheese for grating

FOR THE MUSHROOMS

15g dried mushrooms

250ml boiling water

3 tablespoons butter 

200g chestnut mushrooms 

2 tablespoons Brown Ale

2 cloves garlic, crushed

2 teaspoons chopped fresh thyme

FOR THE SAUCE

3 tablespoons butter  

3 tablespoons plain flour

250ml Brown Ale 

2 teaspoons chopped fresh thyme  

4 tablespoons double cream

1-2 tsp brown sugar (optional)

Vegetable stock (optional)

1 bay leaf

THE MUSHROOMS

Soak the dried mushrooms in 250ml of hot water for about 30 mins. You’ll need the soaking liquor, so after 30 mins scoop out the mushrooms, gently squeezing out the liquid, and put the mushrooms aside. Pour the soaking liquor into a measuring jug (leaving the dregs, if gritty) and set aside.

Slice the chestnut mushrooms. Melt 3 tablespoons butter in a pan and add the garlic and the sliced mushrooms and drained, soaked mushrooms. Fry for 2 minutes then add 2 tablespoons of Brown Ale. Cook for 5 minutes. Season with salt and pepper. Stir in 2 tsp thyme. Pour off any juices into the measuring jug with the mushroom liquor and put the mushrooms aside. You’ll want 250 ml of liquid in total - top up with stock if required and put aside.

THE SAUCE

In a pan, melt 3 tablespoons of the butter. Add the flour and whisk for 3 minutes over a medium heat. Gradually whisk in 250 ml of the Brown Ale. Then slowly add the mushroom liquor, whisking as you go to create a smooth sauce. Add the bay leaf and bring to a gentle simmer. Leave to simmer for about 10 minutes, whisking often. Then stir in 2 teaspoons chopped thyme, cream, and salt and pepper to taste. If it’s a bit too bitter add 1-2 tsp brown sugar.  

THE PASTA

Bring a large pot of water and salt to a boil and cook the pasta as per the instructions on the packet. 3 minutes before flameout add the drained beans. Roughly chop the greens and add 1 minute before flameout. Drain and return to the pan on a medium heat. Add the sauce and the mushrooms and toss gently to coat and to reheat.

Serve on warmed plates with a generous grating of parmesan, a sprinkle of chopped thyme and a good twist of black pepper.