Mushroom Spinach Pasta with Shallots

—

in , ,

Ingredients

  • 3 tablespoons extra virgin olive oil
  • ½ cup thinly sliced shallots, about 1 large or 2 medium
  • Kosher salt
  • 10 ounces white button mushrooms, sliced into chunky pieces
  • 8 ounces portobello mushrooms, sliced into chunky pieces
  • 2 garlic cloves, finely chopped
  • ½ teaspoon crushed red chili (use less for milder heat)
  • Freshly ground black pepper to taste
  • 8 ounces dried pappardelle or fettuccine pasta, or 1 pound fresh pasta
  • ¼ cup rosé or dry white wine
  • 3 tablespoons butter, salted or unsalted 
  • ¼ cup grated Parmesan cheese, plus more for serving
  • 5 ounces baby spinach leaves

Preparation

  1. Place a large (12-inch) pan over medium heat. Add the olive oil and shallots to the pan along with ½ teaspoon kosher salt. Cook until the shallots are softened, stirring frequently, about 5 minutes.
  2. Add the mushrooms to the pan in one layer. Cook undisturbed for 5 minutes, then sprinkle with ½ teaspoon salt and stir them around with the shallots. Stir in the garlic, chili and black pepper and continue cooking 5 more minutes, or until they are softened and have released their juices.
  3. While the mushrooms cook, add the pasta to the boiling water and cook according to package directions. Note that fresh pasta will usually be done in 2-4 minutes and dried pasta in 10-12 minutes. Drain.
  4. Raise the heat under the mushrooms to medium-high and pour in the wine. Let it bubble and cook for 2 minutes. Stir in the butter until it melts. Remove the pan from the heat and add ¼ cup cheese and spinach to the pan. Stir until the leaves are wilted.
  5. Add the cooked pasta to the pan and toss gently with the sauce. Serve with additional cheese sprinkled over the pasta.

Source: Family Style Food – Mushroom Spinach Pasta with Shallots