John Myers
Pasta with Mushrooms and Spinach
The perfect pasta with mushrooms and spinach recipe with a picture and simple step-by-step instructions.
- 4 tbsp Pine nuts
- 600 g Fresh spinach
- 1 Onion
- 500 g Mushroom
- 2 tbsp Neutral OIL
- Salt, pepper, nutmeg
- Chilli salt
- 320 g Pasta – of your choice
- 200 g Sheep cheese
- Toast the pine nuts in a pan – without fat – and set aside. Clean the spinach and remove the stem, wash it well and let it drain a little, cut the large leaves a little smaller … Brush off or grate the mushrooms and cut into slices. Peel, halve and dice the onion. Put on a saucepan with water. Cook the pasta in salted water according to the instructions on the packet.
- In the meantime, heat the oil in a pan and lightly fry the diced onions. Add the mushrooms and fry them until all the liquid has evaporated. Now the spinach comes into the pan and is smuggled with stirring until it collapses. Season well with salt, pepper, nutmeg and a little chilli salt.
- Add the cooked pasta with a little pasta water to the mushroom-spinach mixture and mix well. Arrange the dish on a plate and finally sprinkle with the pine nuts and the crumbled sheep’s cheese.
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