Authentic home cooking from Spain, with US measurements. 
Rigatoni with Cabrales Sauce, Spinach, and Mushrooms
A little over a month ago, we visited Asturias. Once again, we explored the Picos de Europa, and with good weather, we embarked on the Ruta del Cares—a mountain hiking trail of medium difficulty, between the towns of Poncebos (Asturias) and Caín (León). The trail is mostly carved into the rock, narrow, with loose stones of various sizes on its surface, and runs through a high gorge following the course of the river of the same name. It's truly beautiful.
The route is about 15 miles (round trip, as it is not circular), and although it has almost no elevation changes, in the first 2 miles from Poncebos, you have to overcome an elevation of 1,300 feet to reach Los Collados. From there, it becomes much easier. The gorge is narrow (with a stone and sandstone floor) but offers no shade. It's not difficult, as long as you don't have vertigo, walk carefully considering the terrain's peculiarities, and stay close to the mountain wall. Additionally, there is no cell coverage at any point, nor the option to leave the trail. As we approached León, the path crosses various tunnels and bridges, and you are accompanied by goats that wait for you and join you along sections.
Pico Urriellu, you're next!
(We add this recipe to the theme: Ingredient of the Month: Spinach🥬).
Rigatoni with Cabrales Sauce, Spinach, and Mushrooms
A little over a month ago, we visited Asturias. Once again, we explored the Picos de Europa, and with good weather, we embarked on the Ruta del Cares—a mountain hiking trail of medium difficulty, between the towns of Poncebos (Asturias) and Caín (León). The trail is mostly carved into the rock, narrow, with loose stones of various sizes on its surface, and runs through a high gorge following the course of the river of the same name. It's truly beautiful.
The route is about 15 miles (round trip, as it is not circular), and although it has almost no elevation changes, in the first 2 miles from Poncebos, you have to overcome an elevation of 1,300 feet to reach Los Collados. From there, it becomes much easier. The gorge is narrow (with a stone and sandstone floor) but offers no shade. It's not difficult, as long as you don't have vertigo, walk carefully considering the terrain's peculiarities, and stay close to the mountain wall. Additionally, there is no cell coverage at any point, nor the option to leave the trail. As we approached León, the path crosses various tunnels and bridges, and you are accompanied by goats that wait for you and join you along sections.
Pico Urriellu, you're next!
(We add this recipe to the theme: Ingredient of the Month: Spinach🥬).
Open in Cookpad AppSteps
- 1
Chop the onions and sauté them in a wok with a little oil and salt. When they start to brown, add the mushrooms and let them cook for a few minutes over medium heat. Then, add the spinach in batches.
- 2
Meanwhile, bring water to a boil in a pot with oil and salt for the pasta. In a small pan, toast the pine nuts (to make them more aromatic). This time, we had Cabrales sauce already made (from last week—and we always make it the same way).
- 3
Add 1/3 of the container of Cabrales sauce and a little milk because we don't want it too strong. (You can skip the milk if you really like blue cheeses). Also, add the pine nuts. Turn off the heat and let the flavors blend.
- 4
Once the pasta is al dente, add the sauce and mix.
- 5
Enjoy!
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