Creamy Lemon Mushroom Pasta

• czas aktywny: 5 minutes
• całkowity czas: 20 minutes

Składniki

2 tbsp olive oil

14 pcs cremini mushrooms

6 garlic cloves

1 box spinach

1/4 of a lemon juice

1 ½ cups heavy cream

1 cup chicken broth

1 tsp garlic & herb seasoning

1/2 tsp red pepper flakes

1/2 tsp black pepper

1/2 tsp salt

2-3 tbsp butter

1 pk papperdale pasta

1/4 cup Pasta water

1/2 cup pecorino romano

Lemon wedges

Wskazówki

Bring a pot of water to a boil.

Slice mushrooms into even sized pieces.

Once water is boiling, add in salt and pasta and cook until al dente. The pasta should be slightly undercooked as it will continue to cook in the sauce.

Cook mushrooms in olive for about 8-10 minutes on medium high heat until golden brown and deep in colour.

Add minced garlic to the mushrooms and sauté for an additional minute on medium heat.

Add in spinach and squeeze in lemon juice then cover with a lid and allow about 30 seconds for the spinach to wilt.

Pour in heavy cream and chicken broth and add in the garlic & herb seasoning, red pepper flakes, salt and black pepper. Simmer the sauce on medium heat for about 2 minutes.

Add cold knobs of butter into the sauce and stir quickly to combine.

Add the al dente pasta to the sauce along with pasta water and simmer the pasta in the sauce for 1-2 more minutes to cook the pasta all the way through. Stir the sauce constantly as the sauce simmers to encourage the pasta to release its starches into the sauces which will help thicken it up.

Turn off the heat, sprinkle the grated pecorino on top and stir well into the sauce.

Squeeze fresh lemon juice over the pasta before serving and sprinkle more pecorino Romano if desired.

Notatki

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