Pasta in a garlic-parmesan mushroom sauce with wilted spinach; no onions.
KBy Kleins
Servings
4
400 g Dried pasta (fettuccine or penne)
2 tbsp Salt (for pasta water)
500 g Cremini mushrooms, sliced
2 tbsp Extra virgin olive oil
2 tbsp Unsalted butter
4 clove Garlic cloves, minced
0.5 cup Dry white wine
1 cup Heavy cream
150 g Fresh baby spinach
1 cup Parmigiano-Reggiano, finely grated
1 tsp Fresh thyme leaves
1 tsp Lemon juice
0.5 tsp Freshly ground black pepper
0.5 tsp Fine sea salt
1 pinch Fresh nutmeg, grated
Calories
956 kcal
Protein
30g
Carbs
108g
Fat
44g
Fiber
4g
Sugar
7g
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Prep and Pasta
1. Bring a large pot of water to a boil and add the salt for pasta water. Cook the pasta until 1-2 minutes shy of the package time so it is al dente. Reserve 1 cup (240 ml) of starchy pasta water, then drain without rinsing.
400 g Dried pasta (fettuccine or penne),
2 tbsp Salt (for pasta water)
Mushroom Sauce
2. While the pasta cooks, heat the olive oil and butter in a large wide pan over medium-high heat. Add the mushrooms in a single layer, cook undisturbed for 3 minutes, then stir and cook another 5-6 minutes until deeply golden and their liquid has evaporated.
500 g Cremini mushrooms, sliced,
2 tbsp Extra virgin olive oil,
2 tbsp Unsalted butter
3. Reduce the heat to medium, add the garlic and thyme, and stir for 30-45 seconds until fragrant but not browned. Pour in the white wine and simmer 2 minutes until nearly evaporated, scraping up the browned bits.
4 clove Garlic cloves, minced,
0.5 cup Dry white wine,
1 tsp Fresh thyme leaves
4. Stir in the heavy cream, fine sea salt, black pepper and nutmeg. Simmer gently for 3-4 minutes until slightly thickened and able to coat the back of a spoon.
1 cup Heavy cream,
0.5 tsp Freshly ground black pepper,
0.5 tsp Fine sea salt,
1 pinch Fresh nutmeg, grated
Finish and Serve
5. Add the spinach to the sauce and stir for 1 minute until just wilted. Add the drained pasta with a splash of the reserved pasta water and toss over medium heat for 1-2 minutes.
150 g Fresh baby spinach
6. Remove the pan from the heat, sprinkle in the Parmigiano-Reggiano and toss, adding more pasta water a splash at a time until the sauce is glossy and clings to the pasta. Finish with the lemon juice, taste for seasoning, and serve immediately.
1 cup Parmigiano-Reggiano, finely grated,
1 tsp Lemon juice
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