Mushroom and spinach pasta is a delicious and creamy dish that brings together the earthy flavors of mushrooms and the freshness of spinach. This delightful meal is perfect for any night of the week.
Mushroom and Spinach Pasta is a delightful recipe that you can easily whip up in your kitchen. It combines simple ingredients to create a hearty dish that’s both satisfying and comforting.
Mushroom and Spinach Pasta serves as a great meal option for those looking for a vegetarian dish that packs a flavor punch. Additionally, it’s quick to make, so you don’t have to spend hours in the kitchen.
How to Make Mushroom and Spinach Pasta
Making Mushroom and Spinach Pasta is straightforward and fun. Gather your ingredients and follow these simple steps.
Ingredients:
- 8 ounces pasta
- 2 cups fresh spinach
- 8 ounces mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Olive oil
- Fresh basil for garnish (optional)
Directions:
- Cook the pasta according to the package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the sliced mushrooms and cook until tender, about 5 minutes.
- Add the minced garlic and fresh spinach to the skillet. Cook until the spinach wilts.
- Pour in the heavy cream and stir. Add the grated Parmesan cheese and mix until creamy.
- Season with salt and pepper to taste.
- Toss the cooked pasta in the creamy mushroom and spinach sauce.
- Serve hot, garnished with fresh basil if desired.
How to Serve Mushroom and Spinach Pasta
Mushroom and Spinach Pasta is best served warm. You can add a sprinkle of extra Parmesan cheese on top for added flavor. Pair it with a fresh salad for a complete meal. Enjoy your pasta with a glass of white wine for an even more delightful dining experience.
How to Store Mushroom and Spinach Pasta
If you have leftovers of Mushroom and Spinach Pasta, store them in an airtight container in the refrigerator. They will last for about 3 days. When reheating, add a splash of cream or water to loosen the sauce.
Tips to Make Mushroom and Spinach Pasta
- Use fresh ingredients for the best flavor.
- Taste and adjust seasoning as needed.
- For a lighter version, substitute heavy cream with half-and-half or a plant-based cream.
Variation of Mushroom and Spinach Pasta
Feel free to add protein such as grilled chicken or shrimp to make this dish even heartier. You can also substitute other vegetables like zucchini or bell peppers for added variety.
FAQs
Can I use frozen spinach?
Yes, you can use frozen spinach. Just make sure to thaw and drain it well before adding to your dish.
Can I make this pasta ahead of time?
You can prepare the sauce in advance and simply toss it with the pasta when you’re ready to serve.
Where can I buy ingredients for Mushroom and Spinach Pasta?
You can find ingredients at your local grocery store or buy them online. For easy access, you may want to consider purchasing items like pasta or heavy cream online. Buy it here.
Enjoy this simple yet flavorful Mushroom and Spinach Pasta, and impress your family or friends with your cooking skills!
Cod, Celery and Potato Stew with Coconut and Herbs
Ingredients
Main Ingredients
- 2 pieces skinless cod fillets (10- to 12-ounce) For best flavor, let marinate in salt for a couple of hours.
- 1 bunch celery Remove leaves from the center stalks and reserve.
- 1/4 cup unsalted butter 1/2 stick.
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 teaspoon ground turmeric
- 1 teaspoon hot paprika
- 1 bottle clam juice (8-ounce) Can use vegetable broth or fish stock as a substitute.
- 1 cup dry white wine or sake
- 1 pound new potatoes, quartered
- 1 can full-fat coconut milk (14-ounce)
- 1/2 cup fresh dill, roughly chopped
- 1/2 cup parsley leaves, roughly chopped
- 1/4 cup mint leaves, torn
- 1/4 cup freshly squeezed lime juice From about 2 limes; adjust to taste.
- to taste pieces salt and freshly cracked black pepper
- as needed pieces cooked white rice For serving.
Instructions
Preparation
- Preheat your fridge. Place a wire rack on a baking sheet and lay the cod fillets on it. Season them with salt on both sides. Let the fish rest uncovered in the fridge while you prepare the rest.
- Wash the celery well, then separate it into stalks. Remove the leaves from the center stalks and set them aside. Chop the celery stalks into 1/4-inch pieces.
Cooking
- In a large pot, melt the butter over medium-low heat. Add the diced onion, minced garlic, and chopped celery. Cover and cook, stirring often, for 15 to 20 minutes until the onions are soft but not brown.
- Add a pinch of salt, turmeric, paprika, and some black pepper. Cook for another minute until it smells amazing.
- Pour in the clam juice and white wine, then turn the heat to medium-high. Bring to a simmer and reduce to medium-low. Let it cook until the mixture reduces by half, about 15 to 18 minutes. Taste and adjust seasoning as needed.
- Add the quartered potatoes and coconut milk to the pot. Let it simmer for another 15 to 20 minutes until the potatoes are soft. If the stew looks too dry, add a bit of water.
- Gently place the cod fillets into the stew and poach them for about 8 to 12 minutes until they are cooked through and flake easily.
- Carefully take the cod out and place it in a serving bowl. Add the dill, parsley, mint, lime juice, and reserved celery leaves to the pot. Stir everything together. Taste once more and adjust with more lime juice or salt if needed.
- Spoon the stew over the cod to cover it nicely. Serve warm with some fluffy white rice on the side.
