Mushroom and Spinach Bowtie Pasta

Mushroom and Spinach Bowtie Pasta
Mushroom and Spinach Bowtie Pasta

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    oz. dried mushrooms

  • 1

    cup boiling water

  • 8

    oz. uncooked bowtie pasta

  • 2

    tsp. olive oil

  • 2

    C. cremini mushrooms, sliced

  • 1

    T. cornstarch

  • 1/4

    C. cold water

  • 1/8

    tsp. salt and pepper

  • 5

    C. baby spinach leaves

  • 2

    T. grated Parmesan cheese

  • 2

    medium garlic cloves, minced

  • 2

    T. pine nuts, lightly toasted

Directions

Place dried mushrooms in a medium bowl and cover with 1 C. boiling water. Let stand 15 minutes. Drain, reserving soaking liquid. Rinse mushrooms and chop into small pieces; set aside. Meanwhile, cook pasta according to package directions. Transfer to a large bowl and cover with foil to keep warm. Heat oil in a large saucepan over medium heat. Add garlic and all mushrooms and cook until fresh mushrooms wilt and release juice (3-5 min). Dissolve cornstarch in ΒΌ C. cold water and add to skillet with the reserved mushroom soaking liquid. Simmer 1 minute, until sauce thickens. Season to taste with salt and pepper. Pour hot mushroom sauce over pasta, add spinach and toss to combine. Add parmesan and pine nuts and mix well.

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