Creamy Mushroom Penne with Spinach
Luxurious Penne Pasta with Wild Mushroom Cream Sauce and Baby Spinach
Ingredients:
1 pound (450g) penne pasta
2 tablespoons olive oil
1 tablespoon butter
1 pound (450g) mixed mushrooms (cremini, shiitake, oyster), sliced
1 medium onion, finely diced
4 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
¼ teaspoon red pepper flakes (optional)
2 tablespoons all-purpose flour
2 cups vegetable broth
1 cup heavy cream
½ cup grated Parmesan cheese, plus more for serving
4 cups fresh baby spinach
2 tablespoons fresh lemon juice
Salt and freshly ground black pepper to taste
¼ cup chopped fresh parsley
2 tablespoons chopped fresh chives
Directions:
Bring a large pot of salted water to a boil. Cook the penne according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
While the pasta cooks, heat olive oil and butter in a large, deep skillet over medium-high heat.
Add the mushrooms to the hot skillet and cook without stirring for 2-3 minutes to allow them to brown. Stir and continue cooking for another 3-4 minutes until golden brown and most of their moisture has evaporated.
Reduce heat to medium and add the diced onion. Cook for 3-4 minutes until softened and translucent.
Add minced garlic, dried thyme, dried rosemary, and red pepper flakes (if using). Cook for 1 minute until fragrant.
Sprinkle the flour over the mushroom mixture and stir constantly for 1-2 minutes to cook the flour.
Slowly pour in the vegetable broth while stirring continuously to prevent lumps. Bring to a simmer and cook for 2-3 minutes until slightly thickened.
Pour in the heavy cream and stir to combine. Reduce heat to low and simmer for 3-4 minutes until the sauce thickens slightly.
Stir in the grated Parmesan cheese until melted and incorporated into the sauce.
Add the baby spinach in batches, stirring until wilted.
Drain the cooked pasta and add it directly to the sauce. Toss to coat the pasta evenly with the sauce, adding a splash of the reserved pasta water if needed to loosen the sauce.
Stir in the fresh lemon juice and season with salt and freshly ground black pepper to taste.
Remove from heat and garnish with chopped fresh parsley and chives.
Serve immediately with additional grated Parmesan cheese on top.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 520 kcal | Servings: 6 servings