Wash spinach leaves and keep aside. Do use the tender stalks too, they have lovely nutrition and flavour. Cut mushroom into quarters or cut thick slices of it.

Bring a big pot of water to a boil and heavily salt it. Once it is boiling, blanch the spinach leaves in it for 1-2 mins. Take it off the hot water and put it in cold water. This will help keep spinach from overcooking and losing it lovely green color. Once it is cooled, blend to a smooth paste.

In the same water, add the pasta and let it cook

Heat a pan with a tsp of olive oil and add the mushrooms to it. Make sure it's in a single layer and let it fry until golden brown on a low flame. Take off the mushrooms from the pan and transfer to a plate once they are browned.

Add another tsp of olive oil and add the chopped garlic to it, saute. Add the spinach puree and cook for 5 mins. Add the seasoning and cream (or if using milk add a tsp of flour to it and mix well). Mix well and taste, check for seasoning.

At this point, check on the pasta as well and when it's almost done, throw in the frozen corn kernels as it’ll hardly take any time to cook. Take out the pasta and corn and add it to the sauce.

Toss to combine with the mushrooms and to make it saucier add a little bit of pasta water and mix. Grate some parmesan on top if you have. I have run out of it at this point.