creamy mushroom and spinach pasta
Creamy Mushroom & Spinach Pasta
Make this creamy mushroom and spinach pasta for an easy, healthy dinner. Be sure to save some of the pasta-cooking water, as it helps the sauce emulsify.
Ingredients:
- 10 ounces whole-wheat spaghetti or bucatini
- 3 tablespoons extra-virgin olive oil
- 2 (8 ounce) packages sliced fresh cremini mushrooms
- 3 cloves garlic, minced
- ½ cup half-and-half
- 2 tablespoons white miso
- 4 cups packed fresh baby spinach
- ¼ cup grated parmesan cheese
- 2 tablespoons lemon juice
Directions:
- Bring a pot of water to a boil. Cook pasta according to package directions; drain, reserving 1 cup of the cooking water. Set aside.
- Heat oil in a large skillet over medium-high heat. Add mushrooms and garlic; cook, stirring occasionally, until the mushrooms are tender and beginning to brown, about 8 minutes. Whisk together half-and-half, miso and 3/4 cup of the reserved pasta cooking water in a small bowl.
- Reduce heat to medium; add the half-and-half mixture to the mushroom mixture. Cook, stirring constantly, until the miso breaks down, about 1 minute. Add spinach and Parmesan; cook, stirring constantly, until the sauce slightly thickens and the spinach wilts, about 2 minutes. Add the pasta; toss gently to coat, adding more reserved cooking water if needed to reach desired consistency. Remove from heat and stir in lemon juice.
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