Tuesday, February 5, 2013

Creamy Mushroom Pasta

Need a quick and easy idea for dinner? Try this recipe for creamy mushroom pasta. I am not a huge pasta eater but I found myself looking forward to eating these leftovers, even sneaking a taste at 9:00 am the next morning. This is one of Rachel Ray's 30 minute meals. The only addition I made was adding in some spinach that I had in my refrigerator.

I used a gluten free brown rice fettuccine pasta for this recipe but you can use regular fettuccine or spaghetti. Hope you enjoy!

Creamy Mushroom Pasta 
4-6 servings

1 pound of spaghetti or fettuccine
1 1/2 pounds of mixed mushrooms- button or cremini mushrooms
1/3 cup extra virgin olive oil, eyeball it as Rachel would say
2 leeks
2 garlic cloves, finely minced
2 cups baby spinach
Fresh ground black pepper
2 tbsp finely chopped fresh thyme
1/2 cup dry white wine
1/2 cup cream
Parmigiano-Reggiano or Romano cheese, for topping

1. Wipe mushrooms clean with damp towel. Remove larger stems and thinly slice mushrooms.

2. Heat a large deep skillet with olive oil over medium-high heat. Add in mushrooms and cook until deep golden color and tender; about 10 minutes.

3. Meanwhile, get a large pot of salted water and bring to a boil. Add pasta and cook until al dente.

4. While the mushrooms are cooking, halve the leeks lengthwise. Cut off a could on inches from the tough tops. Trim the root end. Thinly slice leeks and wash very well in a large bowl of color water. Making sure to rinse off all the sand and grit. Lift the leeks out of the water and let dry on a paper towel (You can do this step ahead of time if you would like)

5. Add the leeks to mushrooms along with garlic and spinach, if using. Season with salt, pepper and fresh thyme. Cook 3-4 minutes. Add in white wine and reduce for 1 minute then stir in cream and heat through. Toss pasta with mushroom sauce and adjust seasoning to taste. Top with grated cheese.

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