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Place the dried mushrooms in a bowl and cover with 150ml boiling water. Leave to soak for 10 minutes.
Next, put the pasta on to cook according to the instructions on the pack.
While the pasta cooks, place a frying pan over medium-high heat and add a drizzle of olive oil. Once warm, add the sliced chestnut mushrooms and a pinch of salt. Cook for 5–10 minutes, until tender.
Once the dried mushrooms have been soaking for the correct amount of time, place them in a blender, along with their soaking liquid and the rest of the sauce ingredients. Blend until smooth sauce forms, season to taste.
Stir the drained pasta, the sauce, the chopped spinach, and the chives into the mushroom pan, cook together for a minute or so, until the spinach has wilted, adding a little of the reserved pasta water if needed. Serve with sea salt and lots of black pepper.