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Pasta butter oil mixed mushrooms garlic vegetable stock light cream thyme baby spinach Parmesan cheese
Viewed: 14 - Published at: 7 years agoIngredients
- 14 oz orecchiette pasta
- 2 tbsp butter
- 1 tbsp oil
- 14 oz mixed mushrooms, sliced
- 2 cloves garlic, finely chopped
- 1/2 cup vegetable stock
- 1/2 cup light cream
- 1 tbsp fresh thyme leaves
- 2 oz baby spinach
- 3/4 cup shaved Parmesan cheese
Method
- Cook pasta in a large saucepan of boiling salted water according to package directions. Drain and return to pan.
- Meanwhile, heat butter and oil in a medium saucepan on high heat. Cook mushrooms and garlic for 3 mins. Reduce heat to low and stir in stock. Cover and simmer for 5 mins.
- Increase heat to medium. Add cream and thyme and simmer, uncovered, for 5 mins, until liquid reduces slightly. Stir in spinach. Add mushroom mixture to pasta and toss to combine. Season and sprinkle with Parmesan cheese.
