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Creamy Garlic Mushroom and Spinach Pasta with Toasted Walnuts
Al dente pasta tossed with sauteed mushrooms, shallots and garlic in reduced stock and cream, finished with toasted walnuts.
- 180 g Pasta (e.g., Penne or Fusilli)
- 250 g Chestnut mushrooms
- 2 medium Shallots
- 4 cloves Garlic cloves
- 150 ml Double cream (or crème fraîche)
- 100 ml Vegetable stock
- 100 g Fresh spinach
- 30 g Walnut halves
- 1 tbsp Vegetable oil
- 10 g Fresh parsley
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Cook the pasta according to package instructions until al dente. Reserve about 150ml of the starchy cooking water before draining.
- Step 2
While pasta cooks, prepare the walnuts: Dry-toast the walnuts in a small, separate pan over medium heat for 3-4 minutes until fragrant. Remove and roughly chop.
- Step 3
Slice the mushrooms thinly. Finely chop the shallots and mince the garlic.
- Step 4
Heat the oil in a large, deep frying pan. Add the shallots and cook for 3 minutes until softened. Add the sliced mushrooms and cook over medium-high heat, stirring occasionally, until they release their moisture and start to brown (about 8-10 minutes).
- Step 5
Add the minced garlic and cook for 1 minute until fragrant. Stir in the vegetable stock and allow it to reduce slightly (2 minutes).
- Step 6
Lower the heat. Stir in the double cream and simmer gently for 2 minutes. Season well with salt and pepper.
- Step 7
Add the drained pasta and the fresh spinach to the sauce. Stir well until the spinach wilts. If the sauce is too thick, add a splash of the reserved pasta water until the desired consistency is reached.
- Step 8
Stir through most of the fresh parsley. Serve immediately, topped with the toasted walnuts.
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