3/4poundwhole wheat farfalle or pasta of choice, use gluten-free to make this recipe gluten-free
2teaspoonsextra virgin olive oil
10ouncessliced shiitake mushrooms or creminis
Kosher salt and fresh ground black pepper to taste
1/4cupwhite wine or low sodium vegetable broth
1/2cuphalf and half
1/2cupshredded parmesan cheese
2tablespoonschopped flat leaf parsley
Cook the pasta according to package instructions.
Heat the olive oil in a large skillet over medium-high heat.
When the skillet is hot add in the shallots, garlic, mushrooms, salt and pepper and sauté until the mushrooms are tender, about 5 minutes.
Add in the spinach and sauté until it wilts, about 3 minutes.
Add in the wine and cook 2 minutes or until liquid evaporates, stirring occasionally.
Remove from the heat and stir in the pasta, half and half, parmesan cheese and parsley until everything is combined.
Taste for seasoning and top with more parsley before serving.
Mushrooms: You can substitute with any type of button mushrooms - baby bella are another great choice.
Half and Half: You can substitute with heavy cream.
Storing: Store this pasta in your fridge in an airtight container for 3-4 days.
Freezing: Although the texture of the mushrooms will change a bit after thawing, this pasta can be frozen in a freezer-safe bag or airtight container for up to 3 months. Thaw in the fridge overnight before reheating and serving.
Reheating: Pasta will continue absorbing sauces and flavors as it sits. This means the sauce may not be as creamy or thick when reheating. For best results, reheat in a skillet over medium heat while adding vegetable stock and/or cream to help bring the sauce back together until warmed through and desired texture is reached.