Hey there– We’ve been eating our share of salads and light summer suppers– but once in a while you get into a mood and only a plate of pasta will do. This one is delectable– creamy and cheesy and garlicky– with all those mushrooms and spinach. So satisfying. ( I won’t admit that I had a little bowl for breakfast the next morning!). I think you might really like it too– when that pasta craving hits.
PARMESAN PASTA WITH MUSHROOMS & SPINACH
8 oz. pasta*
3 to 4 tab. olive oil
8 oz. crimini mushrooms, cut in half
1/2 tsp. salt
1/2 tsp. freshly ground pepper
4 cloves garlic
1 cup chicken stock
1/2 cup whole milk (or half & half)
1/3 cup parmesan cheese
1 tsp. cornstarch
3 cups spinach, cut in shreds
Cook the pasta according to the directions on the box, using lightly salted water.
Heat the olive oil in a heavy skillet. Drop in the cut mushrooms and cook, stirring a bit for 3 or 4 minutes until they are tender. Salt & pepper them while they cook. Add in the garlic and cook one 1 minute more.
Then pour in the chicken stock and milk. Bring to a low simmer and cook 2 minutes. Stir in the parmesan cheese. Mix the cornstarch with 1/4 cup water in a container with a tight fitting lid and shake it up until the cornstarch is completely dissolved and stir it into the simmer sauce until it thickens.
Drop in the shreds of spinach and cook 1 minute more until it is wilted and tender. Then drain the pasta and spread it onto a platter. Top it with the mushroom-spinach sauce. Serve it up hot, maybe with another sprinkle of parmesan on top!
*Used my very favorite angel hair pasta, pick your own fave.