Cook 70g butterfly pasta shapes according to pack instructions. Heat a teaspoon of olive oil in a small pan and gently cook half a diced red onion gently for five minutes until softened. Stir in 80g mushrooms torn or chopped and cook for three minutes. Stir in a clove of crushed or chopped garlic and some black pepper and cook for another minute. Mix a tablespoon of half fat single cream or dairy alternative cream and a handful of baby spinach leaves or rocket and 20g chopped cashew nuts. Cook for another 2 minutes until the greens have wilted. Combine with drained pasta and serve.