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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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