This spinach and mushroom pasta requires 3 ingredients: spinach, mushrooms and parmesan cheese. If you have cream it’s even better but I wanted a “without cream” option because I don’t always have cream in my fridge (it’s on purpose, otherwise I would eat cream everyday!).
So basically by blending the cooked spinach you already obtain something creamy, if you add to that some olive oil it will stick perfectly to the pasta.
Positive: Spinach and mushrooms make a great combination. *Approved by my 19 months toddler.
Negative: This recipe needs pasta, spinach and mushrooms to be cooked separately, which means more washing. However it is perfect to use spinach or mushrooms leftovers.
- cooked spinach (fresh or frozen)
- parmesan cheese
In your pantry:
- extra-virgin olive oil
- salt, pepper
- garlic powder (optional)
Bring a pot of water to a boil.
In the meantime, wash mushrooms carefully and slice them.
Heat a large pan with olive oil and cook mushrooms on medium-high heat for about 10 minutes. Stir regularly to prevent burning. Season with salt, pepper and garlic powder.
Cook pasta as indicated on the packaging.
Make sure the cooked spinach are well drained and blend them using a food processor.
Once you have a creamy texture, add some olive oil, salt and pepper. Mix well.
Add pasta and spinach cream to the mushrooms and heat 2 minutes while stirring to combine all the flavours. Grate a generous amount of parmesan cheese over the pasta, drizzle some more olive oil if needed and serve immediately.
My advice: Because spinach and mushrooms are both delicate flavours, I personally tend to be generous on pepper, garlic and cheese.