Theo Randall served up tasty mushroom with spinach and asparagus saccottini on Saturday Kitchen.

the ingredients for the pasta dough are: 350g 00 flour, 25g fine semolina flour, plus 50g/1¾oz for dusting and 2 free-range eggs, plus 4 free-range egg yolks, beaten together.

For the pasta: 2 tbsp extra virgin olive oil, 250g chestnut (cremini) mushrooms, sliced, 250g asparagus spears, tough ends removed, 400g spinach, 150g taleggio, rind removed and finely chopped, 150g mascarpone, 100g unsalted butter, sea salt and freshly ground black pepper.

See recipes by Theo in his book titled: Verdura available from Amazon now.