Creamy Mushroom and Spinach Pasta
200g mushrooms
150g pasta
50g parmesan
1/2 cup heavy cream
2 cloves garlic
2 tbsp butter
to taste salt
to taste black pepper
2 cups spinach
Clean and slice the mushrooms. Cook the pasta according to package instructions. Grate the Parmesan cheese and mince the garlic. Wash and chop the spinach.
In a large skillet, melt 1 tbsp of butter over medium heat. Add the sliced mushrooms and sauté for 5-7 minutes until golden brown. Season with salt and black pepper. Remove the mushrooms from the skillet and set aside.
In the same skillet, add the remaining 1 tbsp of butter and minced garlic. Cook for 1-2 minutes until fragrant. Pour in the heavy cream and bring to a simmer. Stir in the grated Parmesan cheese until melted and the sauce is creamy.
Add the cooked pasta and chopped spinach to the creamy sauce. Toss everything together until well coated. Add the sautéed mushrooms to the pasta and mix gently to combine. Adjust seasoning with salt and pepper if needed.
Garnish the dish with extra grated Parmesan cheese and a sprinkle of black pepper. Serve the creamy mushroom and spinach pasta hot, and enjoy!
For an extra burst of flavor, try adding a splash of white wine to the creamy sauce just before adding the pasta and vegetables.
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450
45g
18g
22g
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