Gluten-free Pasta with Rosemary Balsamic Mushrooms and Garden Greens

Heat olive oil over a medium heat on a sauté pan. Add the mushrooms, garlic, rosemary and thyme. Cook over a medium heat for five minutes moving frequently.

Add the balsamic vinegar and cook for a further three minutes. Taste and season with sea salt and cracked black pepper.

Meanwhile, heat a large pot of water until boiling. Cook the pasta according the packet instructions until al dente.

Heat a tablespoon of oil in another sauté pan over a medium heat. Add the greens and cook for a minute or two until softened. Season with sea salt.

Add the pasta to the mushroom pan and stir well. Mix through the greens and toss gently.

Divide the pasta between four bowls. Sprinkle with pine nuts and serve immediately.