Since I had leftover raw mushrooms and thyme, I decided to try to make a cream sauce for pasta. This recipe was inspired foremost from my mother since she makes this wonderfully herbed mushroom sauce and a recipe from a book called 400 Sauces: Dips, Dressings, Salsas, Jams, Jellies & Pickles; How to Add Something Special to Every Dish for Every Occasion, from Classic Cooking Sauces to Fun Party Dips by: Catherine Atkinson, Christine France, Maggie Mayhew (longest book title ever, sorry!). Is this dish healthy? Not particularly but, it is delicious. The heavy cream and butter aren't so bad as long as you don't drink the sauce after you've eaten the pasta, mushrooms, and spinach.
2 tbsp olive oil
1 tbsp butter
1 box of mushrooms (any kind), chopped to bite size pieces (the little, blue plastic bins at the grocery store)
1 tbsp fresh thyme, chopped
a couple sprigs of parsley chopped or 1/2 tsp parsley flakes
2 cloves garlic
salt and ground black pepper to taste
4 cups of fresh spinach, chopped
1 cup heavy whipping cream
favorite pasta (I chose Cavatappi)
Recipe:
1. Heat oil in a pan on medium-low. Add the butter and hear it sizzle.
2. Add the mushrooms, herbs, garlic, and salt; stir it every so often. About 7 min in, while the mushrooms are still cooking, add the fresh spinach on top so that it will wilt; put a cover on the pan; turn the spinach over so that it will cook evenly.
3. Meanwhile, cook your pasta to al dente.
4. When the mushroom is cooked and tender, take off the lid, and turn the heat up so that any excess water will cook off. Watch carefully so it doesn't burn. Once excess water is cooked off, add the cream and bring it to a boil. After it's boiled, put the lid back on and turn off the heat.
5. After your pasta is ready, drain it, pour it into a bowl, then immediately pour the mushroom-spinach sauce over the pasta. Top with cheese if desired.
I was rather impressed with the simplicity and flavor of this dish. I hope you enjoy!
In health,
Lauren
