Pasta in a Creamy Mushroom Sauce with Baby Spinach
I’m sticking with my Not Enough Hours in the Day Theme, fa-la-la-la-la-la-la-la-laaaaaaa! I am festive but I’m also really, really busy (you know exactly what I’m talking about!). Enjoy this soul-satisfying pasta dish; it comes together in the time the pasta cooks. T-minus 12 days and counting.
Serves 4 – 6
375 g whole wheat pasta (I used fettuccine)
2 tbsp (salted) butter
227 g cremini mushrooms, sliced
1 Small onion, diced
5 – 6 Sprigs of fresh thyme
3 Cloves garlic, crushed
2 tbsp flour
½ Cup white wine
1 ½ Cups sodium-reduced chicken stock
1 tbsp half & half (10%) cream
2 Handfuls fresh baby spinach
(1/4 Cup milk may be needed)
Bring a pot of water to boil, season the water with salt and cook the pasta according to box directions.
Meanwhile, place a large skillet (frying pan) over medium-high heat and add the butter, when it’s melted add the mushrooms, onion and thyme sprigs; season with salt and pepper.
Sauté on medium-high for 5 – 7 minutes, until the mushrooms are browned and the onions are soft and translucent.
Add in the garlic and flour, mix well and let this cook until you no longer see the white of the flour, about a minute.
Stir in the wine, mix well to ensure your sauce (which you’re building now) isn’t lumpy.
Once a paste begins to form, slowly stir in the chicken stock.
Drop the heat to low until the pasta is ready.
Turn the heat off the pan and then stir in the cream.
Discard the thyme stems.
Add in the spinach leaves; season with salt and pepper.
Add the pasta to the pan and mix well.
If the pasta is too dry then thin it out with the ¼ cup of milk, just let it warm through before serving.
Taste and adjust seasoning.
To serve, transfer the entire contents of the pan to a large serving dish.
- Serve with parmesan if you so choose.
- Use any stock of your choosing, just make sure it’s sodium-reduced.
- As always, you can use stock in place of wine.