Pasta with Mushrooms
Spinach and Walnuts
Pasta with Mushrooms Spinach and Walnuts are a great tasting combination for a pasta dish. When mixed together with a four cheese sauce it becomes an unbelievable dish.
Using walnuts, pine nuts and almond are very common in Italian cooking. Let not forget how delicious a pesto sauce taste over your favorite pasta. The star in this recipe is the cheese sauce. The cheeses I’ve chosen are what I enjoy but you may use various combinations.
This Pasta with Mushrooms Spinach and Walnuts dish is excellent served with garlic bread topped with dried basil and parmesan. Enjoy!
1 pound of penne pasta
14oz. Baby spinach
2 of garlic, chopped
1 yellow onion, chopped
8 Portobello mushrooms, sliced
1/2 cup of walnuts, coarsely chopped
2 Tbls of extra virgin olive oil
1 Tbl of butter
1/2cup of chicken broth
1 cup of heavy whipping cream
3oz of mozzarella cheese
3oz of fontina cheese
3oz of mild provolone cheese
3oz of Gorgonzola 1/2 tsp of salt
1 tsp of fresh grated black pepper
In 6 quarts of boiling salted water, cook the pasta until al dente. Around 10 minutes.
Meanwhile, rinse the spinach and remove the stems.
Place the wet spinach in a large frying pan, cover and cook until wilted.
Remove the spinach, drain well and chop and set aside.
In a clean frying pan saute the garlic, onions and mushrooms in the butter and olive oil until tender.
Add the walnuts and toast slightly.
Return the spinach to the pan.
Add the broth and the whipping cream and cook until slightly bubbly.
Stir in the four cheeses until melted
Season with salt and pepper.
Drain the pasta and toss with sauce.
Serves 4 people
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