Montag, 8. Mai 2017
Mushroom and Spinach Tagliatelle Pasta with White Wine Cream Sauce
sweis, 17:05h
Ingredients
-3 tablespoons butter, divided
-1 tablespoon olive oil
-12 ounces mushrooms, sliced
- 4 cloves of garlic, finely minced
- 5 cups baby spinach
- salt and black pepper
- 1/2 cup white wine
- 1 1/2 cups vegetable broth
- 1 tbs flour mixed with 1 tbs water (slurry)
- 1/2 teaspoon crushed red pepper
- 1/4 cup heavy cream
- 1/2 cup grated parmesan cheese, divided
- 1 pound tagliatelle
- 2 tablespoons chopped basil
- 1/4 cup pine nuts, lightly toasted
- half a package of cream cheese
1) Add 1 tablespoon of butter and olive oil to a large sauté pan over medium heat. Add the mushrooms and cook until caramelized and brown, about 5-6 minutes. Add the garlic and spinach. Sprinkle with a generous amount of salt and pepper. Cook until the spinach has wilted, about 3-4 minutes. Add the remaining 2 tablespoons of butter and stir until melted. Pour in the white wine and vegetable broth. Bring to a boil and stir in the slurry. Reduce the heat to a simmer and sprinkle in the crushed red pepper. Cook until thickened and reduced, about 10 minutes.
2) While the sauce is reducing, bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente. Drain and set aside.
3) Add the heavy cream, 1/4 cup of parmesan and cream cheese to the sauce and cook for an additional 2 minutes or until the cheese has melted. Then, add the pasta to the pan with the sauce and toss to combine.
4) Top the pasta with additional parmesan cheese, basil and pine nuts. Serve immediately and enjoy!
-3 tablespoons butter, divided
-1 tablespoon olive oil
-12 ounces mushrooms, sliced
- 4 cloves of garlic, finely minced
- 5 cups baby spinach
- salt and black pepper
- 1/2 cup white wine
- 1 1/2 cups vegetable broth
- 1 tbs flour mixed with 1 tbs water (slurry)
- 1/2 teaspoon crushed red pepper
- 1/4 cup heavy cream
- 1/2 cup grated parmesan cheese, divided
- 1 pound tagliatelle
- 2 tablespoons chopped basil
- 1/4 cup pine nuts, lightly toasted
- half a package of cream cheese
1) Add 1 tablespoon of butter and olive oil to a large sauté pan over medium heat. Add the mushrooms and cook until caramelized and brown, about 5-6 minutes. Add the garlic and spinach. Sprinkle with a generous amount of salt and pepper. Cook until the spinach has wilted, about 3-4 minutes. Add the remaining 2 tablespoons of butter and stir until melted. Pour in the white wine and vegetable broth. Bring to a boil and stir in the slurry. Reduce the heat to a simmer and sprinkle in the crushed red pepper. Cook until thickened and reduced, about 10 minutes.
2) While the sauce is reducing, bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente. Drain and set aside.
3) Add the heavy cream, 1/4 cup of parmesan and cream cheese to the sauce and cook for an additional 2 minutes or until the cheese has melted. Then, add the pasta to the pan with the sauce and toss to combine.
4) Top the pasta with additional parmesan cheese, basil and pine nuts. Serve immediately and enjoy!
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