Pasta with spinach and mushrooms

Penne ai spinaci e funghi

Ingredients 4 persons

(as main course)

400 grams penne, farfalle or fusilli

2 tablespoons of olive oil 1 onion, finely chopped

1/2 teaspoon chiliflakes (dried chillies)

250 grams of chopped mushrooms

300 grams frozen spinach finely chopped (not a la crème) and defrosted

1,5-2 dl milk

2 tablespoons flour

150 grams of gorgonzola (or another blue cheese. You can also use brie)

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1. Prepare the water for the pasta, so it can come to a boil. Add salt when the water is boiling.

2. Heat the olive oil with the chili flakes in the pan on not too high heat and add the onion. Let the onion turn golden. Then add the finely chopped mushrooms (first in slices and then in strips). Fry them gently on low heat.

3. Put the thawed spinach in another pan and let it warm gently.

4. Cook the spinach al dente: so 2 minutes less than it says on the packet.

5. When the mushrooms are also fried, make a roux of the onion-mushroom mixture: add 2 tablespoons of flour and fry. Then add the milk little by little. You may need less milk or more until you get a nice smooth sauce.

6. Add the roux with the onion and mushrooms to the spinach and stir well to create a creamy whole.

7. Add the gorgonzola (or your chosen cheese) in small cubes and let it melt gently.

8. Drain the pasta and stir it into the spinach, onion, mushrooms with cheese mixture.

👉🏽 Cooking pasta: When the water for the pasta boils, only then add salt. Then add the pasta and let the water boil again. Stir the pasta well, turn off the heat and put the lid on the pan. From the moment the water returns to a boil, keep the cooking time at -2 minutes. In between, stir the pasta vigorously so it doesn't stick. Then just drain. The advantage is that the pasta never sticks to the bottom of the pan.