Mushroom and spinach (or greens) pasta
October 29, 2008 by Susan
- bunch of spinach or greens (I’ve used mustard greens and kale)
- pasta for 6
- 1 cup onions, chopped
- 1 cup mushrooms, chopped
- 1 or 2 cloves of garlic, minced
- 4 tbsp butter, divided
- 6- 8 slices of Canadian bacon, chopped
- 8 oz cream cheese (or Neufchatel), softened.
- 2 cups chicken stock (I just use bouillon.)
- 1 cup parmesan cheese, grated or shredded.
- Preheat oven to 350 and start the water for the pasta.
- Blanch and chop greens and put aside. Here are some good blanching directions.
- In a large pan, melt 2 tbsp of butter and saute mushrooms, onion, and garlic over medium heat until softened. Remove.
- Brown Canadian bacon pieces in the same pan. Remove.
- Add 2 tbsp of butter and the chicken stock to the pan. Whisk in the cream cheese. Add up to half of the parmesan, too.
- Once these ingredients have blended, stir in the greens. Cook for 3-4 minutes.
- Add the other ingredients back in.
- Did you forget to make the pasta? (I often do.) Turn the pan to very low and cover. Stir it occasionally. It’ll be all right.
- Once the pasta is done, mix it in the pot and then spread everything into a large casserole dish. Top with parmesan cheese. Bake for at least 20 minutes or until the cheese is brown and the pasta’s heated through.
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