One of the things I love most about visiting my parents’ house is that you can always find great stuff in the fridge to throw together to make something delicious. Oh, are you starving? Ok, let’s find baby portabellos, shallots, spinach, fresh rosemary, a little heavy cream and good pasta too. That’ll work! This was so easy to throw together and completely allowed me to overlook the heavy cream I added because there was spinach in it, which everybody knows cancels out any fat content in any recipe, ever.
LINGUINI WITH BABY PORTABELLOS, SPINACH & SHALLOTS IN A ROSEMARY CREAM SAUCE
– 2 cups baby portabellos, washed and sliced
– 2 cups spinach
– 2 shallots, sliced
– 1/3 C. heavy cream
– 2 tbsp. chopped fresh rosemary (if you don’t have fresh, skip it. Don’t use dried in this recipe)
– Fresh parmesan, approx. ¼ cup plus more for topping
– 1 lb. pasta
– 1 tbsp. butter
– 1 tbsp. EVOO
– 2 cloves garlic, chopped
– Kosher salt & pepper to taste
1. Cook your pasta – linguini should cook for about the same time as it takes to make everything else.
2. In a saucepan, melt the butter and EVOO over medium heat. Add the garlic and cook until fragrant, approx. 60 seconds.
3. Add the sliced baby portabellos and cook until they’re fairly soft, approx. 5 minutes. These will continue to cook as you add everything else, so don’t overdo it.
4. Add the shallots, cook until wilted.
5. Stir in the cream, rosemary and parmesan over medium-low heat. This will look pretty thin, but don’t worry – it’ll cook down a bunch and it coats the pasta really well. I usually stop when it still looks pretty thin before I overdo it and end up with a barely-there cream sauce. If you do that, though, just add a little pasta water to it.
6. Remove from heat, add spinach and stir well to wilt.
7. Add the cooked pasta to the spinach – the heat from the noodles will continue to wilt the spinach.
