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Mushroom Spinach Pasta with Shallots
By Karen Tedesco · familystylefood.com
4 servings
| prepBring a large pot of salted water to a boil | ||||||
| 3 tablespoons extra virgin olive oil | Sauté shallots until softened, 5 min | Add mushrooms, cook undisturbed 5 min | Stir in garlic, chili & pepper, cook 5 min | Raise heat to medium-high, add wine, bubble 2 min | Stir in butter, remove from heat, add cheese & spinach | Toss in cooked pasta, serve with extra cheese |
| ½ cup / 120 ml thinly sliced shallots | ||||||
| Kosher salt | ||||||
| 10 ounces / 280 g white button mushrooms, sliced into chunky pieces | ||||||
| 8 ounces / 225 g portobello mushrooms, sliced into chunky pieces | ||||||
| 2 garlic cloves, finely chopped | ||||||
| ½ teaspoon crushed red chili | ||||||
| Freshly ground black pepper to taste | ||||||
| 8 ounces / 225 g dried pappardelle or fettuccine pasta | Cook pasta according to package directions | |||||
| ¼ cup / 60 ml rosé or dry white wine | ||||||
| 3 tablespoons / 45 g butter | ||||||
| ¼ cup / 25 g grated Parmesan cheese | ||||||
| 5 ounces / 140 g baby spinach leaves | ||||||
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