~mushroom & spinach pasta~ is a creamy base soaked into the perfectly al dente pasta with just the right amount of tender earthy veggies that add extra notes of warmth through each bite.
I often find myself with lots of fresh things that expire and not enough noodles. This recipe is what I did with mushrooms and spinach that needed to be eaten and broken bits of lasagna noodle as my form of pasta. It was a splendid production. Here’s how I made it:
Get all you fresh veggies chopped and cleaned.
Add the base for the sauce; (butter if your pan isn’t nonstick), garlic, salt, pepper, and creme cheese.
Heat, mix, and add a spritz lemon juice.
Meanwhile cook your pasta.
Add creme(half&half or milk w/ butter) and cook down the spinach and mushrooms.
Partly cook the noodles (ex; 7 of 12 minutes) and then drain them and add them to the sauce. I needed to also add more creme at this point due to the fact that the noodles will drink up the yumminess already in the pan.
Let it cook.
Add some cheese.
Voila! All done!
(All butter can be subbed with olive oil for a lighter/ healthier version)
In the words of the great Auguste Gusteau… “Anyone can cook!”
I will always encourage people to get into the kitchen… Supervision is also an encouragement for the beginners 🙂 Enjoy creating and enjoy eating and therefore your life will be more enjoyable.
~may your breath always be the way you wish~