 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
Love mushrooms, love pasta, love spinach. Need I say more? Ingredients:
12 ounces rotini noodles |
1 tablespoon olive oil |
3 cloves garlic, minced |
1 cup onion, chopped |
1 tablespoon fresh thyme |
4 cups mixed fresh mushrooms, sliced (oyster, shiitake, cemini, portobello etc...) |
2 tablespoons all-purpose flour |
2 cups milk |
2 cups fresh spinach, rinsed well & chopped |
1/2 cup fresh basil, chopped |
1 teaspoon salt |
fresh ground pepper |
freshly grated parmesan cheese |
Directions:
1. In large non-stick pan over med-high heat, cook garlic, onion& thyme in oil for about a minute.
2. Add mushrooms, cook about 8 minutes, stirring often, until the mushrooms begin to brown& their juices begin to run.
3. Sprinkle with flour& stir about one minute, then slowly begin to add the milk, and bring to the boil, stirring constantly for about 3 minutes, or until the sauce thickens.
4. Stir in the spinach, basil, salt& pepper& cook until the spinach begins to wilt.
5. Toss sauce with cooked pasta& grate fresh parmesan cheese over individual servings.
|
|