Although spring is finally here, the nights are still chilly, so my mom and I wanted something warm for dinner. I was in the mood for pasta, and I thought a mushroom sauce might be a nice way to use up the baby bellas in the fridge. But every recipe I looked at used tons and tons of cream, and I didn’t want something that rich. Finally I found this recipe by yesiwantcake, and with a few modifications it made for the perfect creamy-yet-light pasta dish. I used up all the mushrooms I had, but if you have more than I did I’d recommend loading it up!
Pasta with mushroom sauce and spinach
Adapted from yesiwantcake
3 cups pasta
2 tbsp butter
2 cups mushrooms, chopped
1 clove of garlic, minced
1 tbsp white wine vinegar
3/4 cup milk
1 tbsp flour
2 cups spinach
parsley, for garnish
- Cook pasta. I used farfalle but anything with some texture–penne, fusilli, etc.–would be great.
- While pasta is cooking (or after pasta is cooked if you only have one working stove burner like me), put a large saucepan over medium heat and melt the butter in it.
- Add mushrooms, shallots, and garlic. Cook, stirring occasionally, until shallots are translucent and mushrooms are soft.
- Add the white wine vinegar, milk (I used skim), and flour, and cook for another ~5 minutes, stirring frequently so the flour doesn’t make the sauce become lumpy.
- I love adding spinach to pretty much everything, so I loosely chopped a couple of handfuls and stirred it into the sauce. If you don’t have fresh spinach, you could use frozen; just make sure to defrost it first so the liquid doesn’t dilute the creaminess of the sauce.
- One the spinach begins to wilt, toss the sauce with the pasta and serve, garnished with chopped parsley.
The recipe I adapted this from called for parmesan on top as well, which I totally forgot, but to be honest I don’t think it was even needed. Then again, there are few times when cheese isn’t needed, so put some grated parmesan on top if you want.