Spinach and Mushroom Pasta
This Spinach and Mushroom Pasta is one of those creamy pasta dishes that will be your new go-to when you need a meal in a pinch. It requires just a handful of simple ingredients including sautéed mushrooms, garlic and spinach cooked in a creamy sauce and tossed with pasta.
Servings: 4
Ingredients
- 1 tbsp olive oil
- 1 large shallot finely diced
- 8 oz chestnut mushrooms cut in half and then thinly sliced
- 4 cloves garlic minced
- ½ tsp salt
- ¼ tsp paprika
- ¼ tsp black pepper
- ¼ cup white wine
- 8 oz farfalle - reserve 1/2 cup pasta water or gluten free pasta of choice
- 2/3 cup cream
- 2 handfuls of spinach
- Pinch of chili flakes
- 1 tbsp butter
- ⅓ cup finely grated parmesan
- 1 tbsp finely chopped parsley
Instructions
- Heat the olive oil in a large skillet, add in the shallots and saute for 3 minutes on medium heat.
- Add in the mushrooms and garlic, sprinkle with salt, pepper and paprika and saute for 5 minutes until softened
- Add in the wine and continue to cook for another 4 to 5 minutes until most has evaporated
- Meanwhile cook the pasta in salted water, once al dente reserve ½ cup of pasta water and drain the pasta
- Add the cream to the mushrooms along with the spinach and chili flakes and leave to simmer for approximately 3-4 minutes until the spinach has wilted and the sauce has begun to reduce. Add in the pasta, 2 tbsp of pasta water and butter and stir until well mixed. Add more pasta water if needed to thin out the sauce. Garnish with additional parmesan cheese, chopped parsley and chili flakes as desired