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Spinach and Mushroom Cream Pasta

Spinach and Mushroom Cream Pasta

Simple but with a restaurant-like thick, creamy feel. Spinach and mushrooms have plenty of nutrients.

Ingredients: Serves 1

Pasta
100g
Spinach
1/2 bunch
Shimeji mushrooms
1/2 pack
Bacon
20g
Butter
10g
Milk
50ml
Heavy cream
50ml
Salt
a bit less than 1/2 teaspoon

Steps

1. Wash the spinach well, cut into 4-5cm pieces, and set aside. Remove the stems from the shimeji mushrooms and separate.
2. Boil the pasta in plenty of salted water (not listed). Two to three minutes before the pasta finishes boiling, add the spinach and boil together.
3. Heat butter and bacon in a pan. Fry the bacon well. Add the mushrooms and fry until wilted.
4. Add the milk, heavy cream, and salt, and boil for 1-2 minutes.
5. Add the al dente-boiled pasta and spinach and toss well with the sauce. Cook for 30 seconds to 1 minute.
6. And you're finished. In the picture shown I've added egg yolk, black pepper, and powered cheese for a carbonara style dish. This is also delicious.

Story Behind this Recipe

Since I love pasta, I'm always trying to recreate the taste found in restaurants.