Give space to mushrooms
A large pan and two frying passages prevent leaking water from lowering the temperature too much.
European cuisine Recipe
Creamy Mushroom and Spinach Pasta
The mushrooms are roasted in portions to develop roasted aromas instead of water. Pasta water binds cream and parmesan to a sauce that adheres to the pasta.
Total time
35 min
Calories
625 kcal
Servings
4 servings
Difficulty
Easy
Why this recipe works
creamy mushroom pasta with browned instead of cooked mushrooms
mushrooms consist to a large extent of water. If too many are in the pan at the same time, the temperature drops and they stew in their own juice. Therefore fry them in two portions with strong heat and salt only after tanning. The sauce is then cooked in the same pan, so that the roasting substances are preserved.
Quick Dinners
Vegetarian Dinners
Dinner
Autumn Recipes
Recipe
Creamy Mushroom and Spinach Pasta
Deeply browned mushrooms combine with spinach, thyme and a light cream sauce in this quick autumn pasta.
Ingredients
4 servings
Method
-
1
Cook pasta
Cook pasta in plenty of salt water just al dente. Before draining about 250 ml of starchy cooking water.
-
2
mushrooms portionally roast
Heat a wide frying pan until very hot. Add the oil and half the mushrooms, brown for 4 to 5 minutes and remove. Cook the second batch in the same way.
-
3
Put on the sauce
Reduce heat. Sauté the shallot for 2 minutes in the pan, fry garlic and thyme briefly. Add cream and 100 ml of pasta water.
-
4
Combine pasta
Put the pasta, mushrooms and spinach into the pan. Simmer under pan for 2 to 3 minutes until the spinach collapses and adheres to the sauce.
-
5
Stir in Parmesan
Remove the pan from the stove. Stir in parmesan and lemon juice, add further pasta water if necessary and season with salt and pepper.
Kitchen know-how
Tips for Creamy Mushroom and Spinach Pasta
Pick up pasta water
The starch contained combines fat, cream and cheese. Normal water dilutes the sauce, but binds it much worse.
Variations
How to adapt this recipe
Soft 15 g of porcini mushrooms in 150 ml of hot water. Filter the brew and use it instead of part of the pasta water.
Replace the Cooking cream with 150 ml Vegetable stock and stir in 80 g of cream cheese at the end. The pan must no longer cook strongly.
Nutrition per serving
625kcal
78.0 gCarbohydrates
22.0 gProtein
25.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Creamy Mushroom and Spinach Pasta
Light soil can be removed with a brush or cloth. Rinse off heavily polluted mushrooms briefly and dry immediately instead of leaving it in water.
Usually the pan is too small, not hot enough or too full. Roast smaller portions and turn only when the underside has colour.
Yes. Dew 150 g leaf spinach and squeeze it thoroughly. Too much water would dilute the cream sauce.
Heat it slowly with a small shot of water or milk. High heat can separate the sauce and make the spinach dark.
Keep cooking