Mushroom Spinach Pasta with Shallots: A Quick and Easy Dish
A delicious Mushroom Spinach Pasta with Shallots that combines earthy mushrooms and fresh spinach for a quick meal.
Equipment
- large pot
- Large pan
Ingredients
- 3 tablespoons extra virgin olive oil
- 0.5 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 cloves garlic finely chopped
- 0.5 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
- 0.25 cup rosé or dry white wine
- 3 tablespoons butter salted or unsalted
- 0.25 cup grated Parmesan cheese plus more for serving
- 5 ounces baby spinach leaves
Instructions
- Bring a large pot of salted water to a boil.
- 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.
- Add the mushrooms to the pan in one layer. Cook undisturbed for 5 minutes, then sprinkle with another pinch of salt. Stir them around with the shallots. Add the garlic, chili and black pepper and continue cooking 5 more minutes, or until they are softened and have released their juices.
- 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.
- 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.
- 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!
Notes
Instead of spinach, you can substitute an equal amount of tender baby kale, chard, or other hearty greens, torn into bite-size pieces. Leftovers will keep for 3 days in the fridge. You may want to add some stock and more olive oil when reheating because the pasta will absorb the sauce as it cools.
Nutrition
Serving: 1servingCalories: 608kcalCarbohydrates: 93gProtein: 22gFat: 17gSaturated Fat: 8gCholesterol: 30mgSodium: 81mgFiber: 7gSugar: 8g
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