shiitake mushroom pasta
Shiitake mushrooms are in a lot of recipes, but I usually rely on my trusty cremini. The shiitakes were offered in my Imperfect Produce box, so I decided to give them a go. They're very similar to the cremini, with a firm, meaty bite and mellow flavor. They are now a favorite. This pasta dish goes together so quickly, it's a favorite for a weekday dinner. By the time your pasta is done, the sauce is too!
prep time
10 Min
cook time
20 Min
method
Stove Top
yield
2 serving(s)
Ingredients
- 8 ounces spaghetti
- 1 stick butter
- 2 cups shiitake (or other) mushrooms, stems removed, roughly chopped
- 5 cloves garlic, grated
- 5 ounces fresh spinach, roughly chopped
- 1 teaspoon kosher salt
- 1 tablespoon fresh thyme leaves
- 1 teaspoon fresh rosemary, finely chopped
- 1/2 cup grated parmesan
- 1/2 cup heavy cream
- 1/4 cup fresh parsley, roughly chopped
How To Make shiitake mushroom pasta
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Step 1In a large skillet over medium heat melt the stick of butter. Stir as it melts. Continue to cook and stir the butter until it is foamy, browned and smells slightly nutty.
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Step 2Boil a pot of water and cook pasta according to directions while making the rest of the recipe.
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Step 3Add mushrooms and cook, stirring occasionally, until softened and slightly browned - 7-8 minutes.
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Step 4Add garlic, spinach, thyme and rosemary. Stir to wilt spinach.
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Step 5After spinach is wilted, stir in cream and parmesan. Add cooked pasta and toss to coat.
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Step 6Plate and sprinkle with parsley.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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