Farfalle Pasta with Mushrooms and Spinach in Cream Sauce
Pasta and Pizza • Italian
Description
I use Italian farfalle, as they taste better. You can add 1 tablespoon of olive oil to the boiling water. Frozen spinach should be added in the middle of the mushroom sautéing stage, while fresh spinach should be added at the very end. I use 1.5% fat milk. It’s easiest to mix the pasta with a fork and spoon. This recipe is perfect for those who are watching their figure and following a healthy diet.
Ingredients
- Champignons 5 oz
- Fettuccine Pasta 5 oz
- Frozen spinach discs 5 oz
- Milk 5 teaspoons
- Whole egg 1 piece
- Ground Black Pepper to taste
- Grated Pecorino Pepato Cheese to taste
Step-by-Step Guide
Step 1
Cook the farfalle (bowtie pasta) in salted water for 10 minutes, as indicated on the package.
Step 2
Meanwhile, heat 1 tablespoon of oil in a skillet, sauté the finely chopped onion for 1 minute until translucent, and add the sliced mushrooms. Cook over medium heat until all the liquid has evaporated, but no longer than 10 minutes. Add the spinach and black pepper while cooking.
Step 3
In a glass, mix the milk and egg yolk. Pour the resulting mixture into the skillet with the mushrooms once all the liquid has evaporated, and simmer on low heat for 2 minutes.
Step 4
Drain the pasta in a colander and immediately return it to the saucepan. Add the prepared mushroom sauce and mix well.
Step 5
Serve hot with Grana Padano cheese.
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