Cordon bleu with tomato sauce and creamy pasta

Preparation: Cook the tomato cordon bleu using your preferred cooking method (skillet or oven), following the cooking time indicated on the package.

Prepare the vegetables: Brush the mushrooms clean and cut them into quarters. Brown the mushrooms in a skillet with a little oil or butter, then season with salt and set aside. Wash and gently pat dry the spinach leaves.

Make the creamy sauce: Pour the heavy cream into a saucepan. Heat over low heat until the cream reduces by half and thickens slightly, then set it aside.

Cook the pasta: Cook the pasta in a large pot of boiling salted water, reducing the cooking time listed on the package by 3 minutes. Drain the pasta, reserving a small cup of the cooking water.

Assemble the dish: Pour the pasta into a large skillet with the reduced cream and a splash of cooking water. Simmer for 2 minutes over low heat to thicken the sauce and finish cooking the pasta. Add the fresh spinach and grilled mushrooms, then mix well (add a little cooking water if the sauce is too thick). Serve the creamy pasta piping hot alongside the tomato cordon bleu.