Spinach and mushroom pasta
This dish was another special request from my mother, who saw something similar being cooked on TV and asked if I could make it. She failed to record the program and didn't take any notes, though, so all she remembered was that the dish was vegetarian and had mushrooms, spinach, and sour cream. The fact that she knew so little was actually a positive, as I only had to meet a handful of requirements and could otherwise do what I wanted. So I swapped out the sour cream for creme fraiche, for extra richness. And I added shallots and garlic, because I love how they work in cream sauces. And I crisped up a few slices of prosciutto, which I served on the side to meet the vegetarian condition, but would otherwise crumble on top. In the end, the dish turned out great. And it scored points with my family, which is always a nice bonus.
Spinach and mushroom pasta
This dish was another special request from my mother, who saw something similar being cooked on TV and asked if I could make it. She failed to record the program and didn't take any notes, though, so all she remembered was that the dish was vegetarian and had mushrooms, spinach, and sour cream. The fact that she knew so little was actually a positive, as I only had to meet a handful of requirements and could otherwise do what I wanted. So I swapped out the sour cream for creme fraiche, for extra richness. And I added shallots and garlic, because I love how they work in cream sauces. And I crisped up a few slices of prosciutto, which I served on the side to meet the vegetarian condition, but would otherwise crumble on top. In the end, the dish turned out great. And it scored points with my family, which is always a nice bonus.
Cooking Instructions
- 1
Drop the pasta into a large pot of boiling salted water.
- 2
Add a few tbsp butter to a large pan on medium-high heat. Add the mushrooms and fry until they release their water, about 5 minutes. Add the shallot and garlic and continue frying another 2 minutes until fragrant but not browned.
- 3
Turn the heat down to low and add the spinach to the pan. Let wilt for 1 minute, then season with salt and pepper. You'll want to over-season a little, as the cream will dilute the flavour.
- 4
Once the pasta is cooked, drag the noodles into the pan. Add the creme fraiche and toss to coat. If the pasta looks too thick or clodgy, add a ladle or two of pasta cooking water. Serve topped with freshly grated parmesan cheese.
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