Description
This Creamy Spinach and Mushroom Pasta Delight is a wonderfully comforting dish, perfect for those who love the earthy flavors of mushrooms combined with the tender freshness of spinach. Wrapped in a creamy sauce made from ricotta and parmesan cheese, this recipe promises a cozy yet elegant dining experience. It’s ideal for a weekend dinner or as a nourishing meal that doesn’t compromise on flavor.
Ingredients
- Whole Wheat Pasta (300g)
- Button Mushrooms (200g)
- Fresh Spinach (150g)
- Ricotta Cheese (1 cup)
- Parmesan Cheese (½ cup, grated)
- Garlic (3 cloves, minced)
- Olive Oil (2 tablespoons)
- Lemon Zest (from 1 lemon)
- Crushed Red Pepper Flakes (optional, to taste)
Instructions
- Boil the Pasta: Start by boiling a large pot of salted water. Add the whole wheat pasta and cook as per the package instructions, generally 8–10 minutes until al dente. Drain and reserve half a cup of pasta water for the sauce.
- Sauté the Mushrooms: Heat olive oil in a large skillet over medium heat. Add sliced mushrooms and let them cook until golden brown, about 5–7 minutes, stirring occasionally.
- Add the Garlic: Reduce heat slightly, add minced garlic to the skillet, and sauté for about 1 minute until fragrant.
- Wilt the Spinach: Add fresh spinach to the skillet, stirring it into the mushrooms and garlic until it wilts, about 1-2 minutes.
- Create the Ricotta Sauce: In a medium bowl, mix ricotta cheese with grated parmesan. Season with salt, black pepper, and lemon zest. Adjust the consistency with reserved pasta water as needed.
- Combine Everything: Add the drained pasta to the skillet with mushrooms and spinach. Pour the ricotta and parmesan mixture over the pasta and stir gently. Add more pasta water if the sauce is too thick.
- Add Lemon Zest and Crushed Red Pepper: Sprinkle lemon zest and, if desired, crushed red pepper flakes over the pasta for added flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes