Creamy Mushroom And Spinach Pasta
A quick vegetarian pasta dish tossed in a Parmesan cheese sauce along with mushrooms and baby spinach.
Ingredients
- 2 tablespoon olive oil
- 8-10 mushrooms sliced
- 2 garlic cloves minced
- 150 g linguine
- 1 cup cooking cream
- ½ teaspoon crushed black pepper
- ⅓ chicken stock cube
- ½ teaspoon dried basil leaves
- 1 cup baby spinach
- 2 tablespoon pine nuts
- ¼ cup Parmesan cheese grated plus extra for topping
Instructions
- Begin cooking the pasta according to the package instructions. Time it with the sauce so that you can add immediately into it. Don't rinse the pasta.
- Heat olive oil and cook the mushrooms on medium-high heat.
- When they are brown and caramelized add the garlic and saute for 2 mins. Don't burn it.
- Pour in the cream on medium low heat along with black pepper, chicken stock cube and basil leaves. Simmer for 4-5 mins till the cream starts thickening.
- Add the Parmesan cheese and stir until it melts.
- Add the drained pasta into the pan. And toss to coat it with the sauce.
- Turn off heat and mix in the baby spinach till it wilts.
- Transfer to your serving dish.
- Heat a smaller pan, toast the pine nuts on high heat.
- Top the pasta with toasted pine nuts and freshly grated Parmesan cheese.
Notes
If your cream does not thicken, sprinkle around half a teaspoon of white flour in the sauce and mix well on low heat to avoid forming any lumps.
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