Spinach and Mushroom Pasta
It was a very cold morning during the last kitchen of the South Arm Multicultural Community Kitchen in 2016. We made a comfort soup to battle the cold.
The soup we made was Salmon and Potato Chowder which I had blogged before here.
For the main dish, we made a Spinach and Mushroom Pasta.
- 12 ounces penne noddles (you can use any type of pasta of your choice)
- 1 tablespoon olive oil or butter
- 3 cloves garlic, minced
- 1 cup chopped onion
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
- 4 cups mixed fresh mushrooms, sliced (oyster, shiitake, cemini, portobello, etc…)
- 2 tablespoons all-purpose flour
- 2 cups milk
- 2 cups fresh spinach, rinsed well & chopped
- 1/2 cup fresh basil or parsley, chopped
- 1 teaspoon salt
- fresh ground pepper
- grated Parmesan cheese
Source: South Arm Community Kitchen
|Prep the ingredients.
|Cook pasta in a large pot of salted water according to package instruction. Drain, reserving some of the pasta water.
|In a large non-stick pan over medium-high heat, cook onion until lightly brown, then add the garlic and cook a little longer.
|Add the mushrooms, cook about 8 minutes, stirring often, until the mushrooms begin to brown and their juices begin to run.
|Sprinkle with flour and stir about one minute.
|Slowly begin to add the milk, and bring to the boil, stirring constantly for about 3 minutes, or until the sauce thickens.
|You may add some pasta water to achieve the right consistency of the sauce.
|Season with salt, pepper and dried thyme.
|Stir in the spinach and parsley and cook until the spinach begins to wilt.
|Toss the cooked pasta with the sauce. Sprinkle with grated Parmesan cheese.