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Cheese and herb pasta with spinach and mushrooms

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Ingredients for 3 servings:

  • 250 g spaetzle or penne
  • 100 g leaf spinach
  • 100 g mushrooms
  • 80 g herb butter
  • Salt and pepper from the mill
  • 1 garlic clove(s), peeled and crushed
  • 80 g cheese (Gouda), freshly grated

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

also delicious for the little ones

Cook spaetzle or penne in plenty of salted water according to the package instructions until al dente, then rinse and drain. Trim and wash the spinach leaves and blanch in boiling water for about 1 minute. Trim the mushrooms, wipe them with a paper towel, rinse if necessary, and slice them. Heat the herb butter, sauté the mushrooms, pasta, and spinach leaves, and season with salt, pepper, and garlic. Serve and sprinkle with cheese.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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