Pasta con champiñones y espinacas

Ingredientes

• 12 ounces short pasta
• 3 tablespoons olive oil
• 12 ounces mushrooms (sliced (white button, cremini or baby bellas))
• 4 garlic cloves (minced)
• 1/2 cup vegetable or chicken stock
• 12 ounces fresh spinach
• 1/4 cup heavy cream or half and half
• 1 teaspoon Italian seasoning
• 1/2 cup Parmesan cheese (grated)
• Ground black pepper (to taste)
• Red chili pepper flakes (to taste (optional))

Preparación

1. 1

   Cook the pasta according to package instructions until al dente. Drain and reserve about 1/2 cup of pasta cooking water.

2. 2

   While the pasta cooks, in a large skillet, heat 2 tablespoons of oil over medium-high heat.

3. 3

   Add the sliced mushrooms and cook stirring frequently for about 4-5 minutes or until the mushrooms begin to brown on the edges. Transfer the mushrooms to a plate and keep warm.

4. 4

   Add the garlic to the skillet and cook for about a minute or until fragrant. Deglaze the skillet by adding the broth and scrapping the brown bits from the bottom of the skillet with a wooden spoon. Lower the heat to medium-low and simmer for about 2-3 minutes.

5. 5

   Add the spinach and stir, bringing the wilted spinach from the bottom of the skillet to the top. Cook until the spinach is wilted. Return the mushrooms to the skillet. Stir in the cream and the Italian seasoning. Cook for about 2 minutes then, add the drained pasta to the skillet and toss to combine. Add the Parmesan, ground black pepper and pepper flakes. Toss to combine. If the pasta seems too dry, add some of the reserved pasta water and toss.

6. 6

   Serve immediately.