Rich, creamy, and comforting…this dish is going to help you greet Autumn in the most lovely way.
Ingredients:
half a yellow onion, diced
2 pints baby bella (crimini) mushrooms
2 handfuls of fresh spinach
fresh dill, parsley, and thyme (a few sprigs of each), chopped
2 cloves of garlic, chopped
1 splash of white wine
1 cup heavy cream
whole wheat pasta (I use spaghetti)
parmigiano reggiano
salt + pepper
Method:
Drizzle olive oil into a pot on medium high heat and add the onions. When onions are translucent, add the mushrooms and spinach. When the spinach has wilted and the mushrooms have reduced, add the fresh herbs and garlic. Stir well. Add the wine, stir. Add the cream and allow to simmer. Separately boil and drain the pasta. Season the sauce with salt and pepper to taste. Serve over the pasta and top with parmigiano reggiano.
Emmy Goulet 