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On (the hips) run

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Ingredients for 2 servings:

  • 250 g pasta (spirelli or other)
  • 250 g mushrooms, brown
  • 1 small onion(s)
  • 2 garlic cloves
  • some spinach, frozen with Gorgonzola
  • 250 ml cream
  • 250 ml milk
  • 200 g cheese, grated
  • 50 g processed cheese

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Pasta casserole with mushrooms and spinach

Cook the pasta until half cooked, drain, rinse, and place in a shallow dish. Clean the mushrooms, slice them, and mix them with the pasta. Add a few pellets of frozen spinach to the dish, if desired. Dice the onion and finely dice the garlic, and sauté them together in a little oil. Pour in the cream and milk. Simmer for a while, then dissolve the cheese in the cream and milk mixture. Season generously with salt and pepper. Pour the liquid over the pasta, mix in some grated cheese, and scatter the rest on top. Bake in the oven at 160°C for 30-45 minutes, or until the cheese is golden brown.

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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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