Mushroom Pasta with Spinach
This simply delicious pasta is tossed with a savory mushroom spinach sauce. You can make this delicious dish at home in less than 30 minutes!
Ingredients
- 3 tablespoons extra virgin olive oil
- ½ cup thinly sliced shallots (about 1 large or 2 medium)
- Kosher salt
- 10 ounces white button mushrooms (sliced into chunky pieces)
- 8 ounces portobello mushrooms (sliced into chunky pieces)
- 2 garlic cloves (finely chopped)
- ½ teaspoon crushed red chili (use less for milder heat)
- Freshly ground black pepper to taste
- 8 ounces dried pappardelle or fettuccine pasta (or 1 pound fresh pasta)
- ¼ cup rosé or dry white wine
- 3 tablespoons butter (salted or unsalted )
- ¼ cup grated Parmesan cheese (plus more for serving)
- 5 ounces baby spinach leaves
Directions
- 1
Bring a large pot of salted water to a boil.
- 2
Place a large (12-inch) pan over medium heat. Add the olive oil and shallots to the pan along with ½ teaspoon kosher salt. Cook until the shallots are softened, stirring frequently, about 5 minutes.
- 3
Add the mushrooms to the pan in one layer. Cook undisturbed for 5 minutes, then sprinkle with ½ teaspoon salt and stir them around with the shallots. Stir in the garlic, chili and black pepper and continue cooking 5 more minutes, or until they are softened and have released their juices.
- 4
While the mushrooms cook, add the pasta to the boiling water and cook according to package directions. Note that fresh pasta will usually be done in 2-4 minutes and dried pasta in 10-12 minutes. Drain.
- 5
Raise the heat under the mushrooms to medium-high and pour in the wine. Let it bubble and cook for 2 minutes. Stir in the butter until it melts. Remove the pan from the heat and add ¼ cup cheese and spinach to the pan. Stir until the leaves are wilted.
- 6
Add the cooked pasta to the pan and toss gently with the sauce. Serve in bowls with additional cheese sprinkled over the pasta. Pour a glass of wine and enjoy!