Creamy Spinach and Mushrooms Pasta

Recipe from: foodiebaker
Image credit: Jasline

Creamy Spinach and Mushrooms Pasta

“Combined with some cream and mushrooms, this is a quick and easy recipe to whip up. I threw in some chicken but it’s really not necessary because the mushrooms are already meaty on their own. It will definitely be more flavorful to use Portobello or porcini but since bunashimeji was on sale, I just couldn’t resist not getting them!” Jasline

Ingredients:

150 grams spaghetti

250 grams frozen spinach, thawed and drained

3 tablespoons light olive oil

2 chicken fillet, sliced thinly (optional)

2 cloves garlic, peeled and minced

2 teaspoons chili flakes (more if you like it spicy)

100 grams mushrooms, sliced

½ to ¾ cup heavy cream

Salt and freshly ground black pepper

Extra virgin olive oil

Method:

Heat a pot of water for the spaghetti and season lightly with salt.

In a saucepan, heat the spinach until almost dry - you can tell it's almost dry when the 

spinach starts to stick at the bottom of the pan.

Remove the spinach and wash the saucepan.

Dry the saucepan and heat over medium heat.

Add in 2 tablespoons of oil. Season the sliced chicken fillets with salt and freshly ground 

black pepper.

Sear the chicken until browned and cooked.

Remove and set aside. (Skip this step if you are not using any chicken.)

By now your pot of water should be boiling, add in your spaghetti.

Add in the last tablespoon of oil into te saucepan and add in the garlic and chili flakes.

Sauté until fragrant and add in the mushrooms and cook until mushrooms have softened 

and juices are released.

Add in the spinach, chicken and ½ cup of cream.

Season with salt and freshly ground pepper.

Bring to a boil and turn the heat down to a simmer.

Test your spaghetti - once it's al dente, drain and add into the cream sauce.

Toss and coat the pasta, adding more cream if you want it creamier or a little pasta water to 

loosen the sauce.

Plate the pasta, drizzle with some extra virgin olive oil and serve immediately.

Notes:

- Instead of spaghetti, use linguine or fettuccine as they mop up the sauce better.

- Use whatever fresh and flavorful mushrooms you can find - I used bunashimeji, but 

Portobello will be more flavorful and meaty.

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