Creamy Mushroom and Spinach Pasta – Barilla Australia x The Delightful Cook Collaboration

Creamy Mushroom and Spinach Pasta – Barilla Australia x The Delightful Cook Collaboration



Ingredients

400g Barilla Penne Rigate

250g brown mushrooms, sliced

120g baby spinach

2 garlic cloves, minced

30g unsalted butter

1 cup of cooking cream

200ml vegetable stock

1 cup grated parmesan cheese

salt and pepper to season

Method

1. Cook the penne rigate just under recommended cooking time. Reserve 1 cup of pasta water, drain and set aside.

2. In a large cast iron pan over medium heat, heat a little olive oil and fry the mushrooms in batches, until golden brown. Season with a little salt and pepper.

3. Add in the butter and garlic and allow to sauté for 1-2 minutes until the butter has melted.

4. Pour in the vegetable stock and cream and cook for 2-3 minutes, stirring well to combine.

5. Add the baby spinach leaves and the penne pasta into the pan, stirring well with a wooden spoon to make sure all the ingredients are combined. Season with salt and pepper according to taste.

6. Remove from the heat and add grated parmesan cheese to the pasta. Give it another stir, making sure mixed well.

7. Serve in pasta plates with an extra sprinkle of grated parmesan cheese.

8. Enjoy!