Ingredients
Scale
- 12 oz Linguine or Fettuccine pasta
- 1 lb Mixed Mushrooms (Cremini, Shiitake, and Oyster work best)
- 4 cups Low-sodium vegetable broth
- 1 cup Heavy cream
- 1/2 cup Grated Parmesan cheese
- 3 cloves Garlic, minced
- 1 large Shallot, finely diced
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 teaspoon Fresh thyme leaves
- 1 sprig Fresh rosemary, finely chopped
- 2 cups Fresh baby spinach
- Salt and cracked black pepper to taste
- Truffle oil (optional for garnish)
Instructions
- Place a large Dutch oven or a deep skillet over medium-high heat. Add the butter and olive oil. Once the butter melts and begins to foam, toss in the sliced mushrooms. Cook them undisturbed for 3-4 minutes to develop a deep brown crust. Stir in the diced shallots and minced garlic. Sauté for another 2 minutes until the shallots are translucent and the garlic smells fragrant. Season generously with salt, pepper, thyme, and rosemary.
- Add the dry pasta directly into the pot with the mushroom mixture. Pour in the vegetable broth, ensuring the liquid covers the noodles as much as possible. Bring the mixture to a boil. Once boiling, reduce the heat to a simmer. Cook for about 10-12 minutes, stirring frequently to prevent the pasta from sticking to the bottom. The liquid will reduce significantly as the pasta softens.
- When the pasta is al dente and most of the broth has been absorbed, pour in the heavy cream. Stir continuously for 2 minutes as the sauce thickens and coats every strand of pasta. Fold in the fresh baby spinach and stir until it wilts from the residual heat. Remove the pot from the stove.
- Stir in the grated Parmesan cheese until it melts completely into the sauce. If the sauce is too thick, splash in a little extra broth or warm water. Taste and adjust the seasoning with more salt or pepper if needed. Serve immediately in warm bowls. Garnish with an extra sprinkle of Parmesan, fresh herbs, and a tiny drizzle of truffle oil for a luxurious Christmas touch.
- Cook Time: 35 minutes