Smyth Pasta

Ingrédients

½ red onion, finely chopped 1 carrot, finely chopped

2-3 celery stalks, finely chopped

½ lb (225 g) orecchiette or other small pasta

2 cups mushrooms, chopped

Chicken stock (enough to cover, + more)

2-3 Tbsp cold butter

1 cup spinach, chopped

Splash of vinegar (red wine or white) Olive oil salt, pepper Parmigiano Reggiano, for serving

Chicken (to add with)

Instructions

1. Sauté onion, carrot & celery in olive oil with salt + pepper until softened.

2. Add pasta, toast 1-2 min until lightly golden, then toss in mushrooms.

3. Pour in chicken stock to cover by ~1 inch. Simmer like risotto, adding more stock/water as needed.

4. When pasta is just shy of al dente, stir in butter, spinach & splash of vinegar.

5. Serve topped with Parmigiano Reggiano.

6. Add cooked chicken

Notes

https://youtube.com/shorts/ZS6vlIDoY5U?si=LkXUNkIjBCffppvD