Creamy Mushroom & Spinach Pasta
Creamy Mushroom & Spinach Pasta. The creamiest and most delicious sauce loaded with mushrooms and spinach and shallots. Topped with fresh basil extra Parmesan and lots of fresh cracked black pepper. Alllll the creamy cheesy herby delicious goodness !!
It’s finally Thursday !! And who doesn’t love a good creamy and delicious pasta to kick off the start of the weekend. Or at least it’s the start of the weekend for me with my four day work weeks. Today was absolutely gorgeous and I took off work early so I could go to the beach. And now it is time for a cocktail and some decadent pasta.
Sometimes some creamy pasta is the perfect comfort food. Even when it’s really hot out like today you can never go wrong with a warming, comforting cream sauce. But make it even more fun and load it up with mushrooms and spinach and cheese and shallots and lemon and garlic and just allll the good things. Top it with some fresh basil and pepper. You guys…its addicting.
I have an exciting weekend coming up…at the beach of course. And the weather is looking amazing. It’s going to be HOT but everyday is going to be sunny and beautiful. Give me clear blue sky and I will take it. Hope you guys all have an exciting weekend planned with lots of good foods starting with this one !! Cheers !!
Ingredients
3 tablespoons olive oil
1 shallot; chopped
1 garlic clove; chopped
1 pound mixed sliced mushrooms
1/2 cup white wine
5 ounces baby spinach
15 ounces ricotta cheese
1/4 cup parmesan cheese
salt, pepper, red pepper flakes
zest of 1 lemon
fresh basil for serving
1 pound pasta
Directions
In a large skillet, heat the olive oil. Add the shallots and garlic. Cook until the garlic sizzles. Add the mushrooms and cook undistributed for 5 - 7 minutes. Flip the mushrooms over when caramelized and cook for another 5 minutes or until they release their juices.
Add the wine and cook until it evaporates. Add the spinach and stir. Remove from heat and let sit for 5 minutes. Add the ricotta, parmesan, salt, pepper, and red pepper flakes.
Cook the pasta. Drain, saving 1 cup of cooking water. Add the pasta to the skillet with the sauce, adding cooking water as needed. Serve topped with lemon zest and fresh basil leaves.
