Mushroom & Spinach Creamy Pasta Sauce
Mushrooms sautéed in butter and garlic in a creamy parmesan sauce great for topping pasta
Servings 4
Calories 469kcal
Equipment
- 1 Kadai pan, Or Dutch oven, or large fry pan
- 1 Large pot For boiling pasta
Ingredients
- 1 tbsp Butter
- 1 tbsp Olive oil
- 2 tsp Garlic Grated, pressed or finely chopped
- 1 cup Mushrooms Fresh, sliced
- 1 cup Vegetable broth Or 1 cup water and bullion cube
- ¾ cup Cream
- 1 tsp Himalayan pink salt
- ½ tsp Black peppercorn Fresh ground
- ½ cup Parmesan cheese Finely shredded.
- 2 cups Spinach Chopped, fresh
- 4 cups Pasta Cooked, your choice of pasta; fettuccini is good!
Instructions
- Heat oil and butter in large kadai or fry pan. Add the mushroom and sautee until the mushrooms are soft, cooked and maybe slightly brown, about 8 -10 minutes. Keep an eye on them and stir frequently
- (At this point, you can bring a large pot of salted water to boil. Add pasta and cook according to instructions. Drain and set aside, and do NOT rinse.)
- Add the pressed garlic and saute with the mushrooms for several minutes.
- Add the vegetable broth, cream and salt and pepper. Bring to a low boil and simmer for several minutes to reduce the sauce a bit.
- Add the parmesan cheese; stir to melt, then add the chopped fresh spinach mix well, and cook over low heat until spinach wilts.
- Add the cooked pasta, mix well and serve. Top with more fresh grated parmesan cheese if desired.
Notes
This is one of our "go-to" breaks in our standard Indian fare diet. Creamy and delicious!
Serve with salad and bread for a traditional Italian meal.
Nutrition
Serving: 1cup | Calories: 469kcal | Carbohydrates: 49g | Protein: 15g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 1107mg | Potassium: 354mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2384IU | Vitamin C: 5mg | Calcium: 213mg | Iron: 2mg