Creamy mushroom and spinach pasta
Oct. 22nd, 2016 07:20 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
highlyeccentricOh my, why have I never thought to put sage in pasta sauce before? So good. This is adapted from Budget Byte's mushroom herb pasta.
This recipe is: vegetarian, tomato-free
This recipe could be: gluten free, with substitutions for pasta and the flour (in fact pure cornflour would probably be a BETTER thickener). I suspect it could also be vegan, if you reduced the amount of stock a little (because the cream won't be thickening the sauce).
This recipe isn't suitable for: people who don't want or can't do multi-pot dishes with several stages of faffing around
200gs sliced or diced mushrooms (I had 100gs of seasonal mushroom mélange and 100gs of pre-packed champignons)
Long pasta for 4
2-3 cubes of frozen shredded spinnnach (would work also with creamed spinnach, but in that case reserve some of the stock and only add if the mixture is too thick)
2 cloves of garlic, diced
3 tbsp of butter or olive oil
3 tbsp plain flour
About 350 mls veggie stock
1/2 tsp dried thyme
About 5 sage leaves, shredded
2-3 tablespoons sour cream
Some pepper
1. Cook pasta to al dente and drain
2. Meanwhile, sautée the garlic about 2 min, in the butter or olive oil.
3. Add mushrooms, cook until brown and there is no more liquid (nb: if you're using tinned mushrooms or other packed mushrooms that come with liquid in them and are part-cooked already, reserve mushrooms until adding the spinnach)
4. Lower heat, add the flour gradually, and stir until flour starts to brown.
5. Add the stock, whisk until flour has come off the bottom of the pan. Add the spinach, herbs and pepper; bring to a simmer - the sauce will thicken a little.
6. Stir in the sour cream and lower heat. Add the pasta to the pot, stir through until warm. Nom.
This recipe is: vegetarian, tomato-free
This recipe could be: gluten free, with substitutions for pasta and the flour (in fact pure cornflour would probably be a BETTER thickener). I suspect it could also be vegan, if you reduced the amount of stock a little (because the cream won't be thickening the sauce).
This recipe isn't suitable for: people who don't want or can't do multi-pot dishes with several stages of faffing around
200gs sliced or diced mushrooms (I had 100gs of seasonal mushroom mélange and 100gs of pre-packed champignons)
Long pasta for 4
2-3 cubes of frozen shredded spinnnach (would work also with creamed spinnach, but in that case reserve some of the stock and only add if the mixture is too thick)
2 cloves of garlic, diced
3 tbsp of butter or olive oil
3 tbsp plain flour
About 350 mls veggie stock
1/2 tsp dried thyme
About 5 sage leaves, shredded
2-3 tablespoons sour cream
Some pepper
1. Cook pasta to al dente and drain
2. Meanwhile, sautée the garlic about 2 min, in the butter or olive oil.
3. Add mushrooms, cook until brown and there is no more liquid (nb: if you're using tinned mushrooms or other packed mushrooms that come with liquid in them and are part-cooked already, reserve mushrooms until adding the spinnach)
4. Lower heat, add the flour gradually, and stir until flour starts to brown.
5. Add the stock, whisk until flour has come off the bottom of the pan. Add the spinach, herbs and pepper; bring to a simmer - the sauce will thicken a little.
6. Stir in the sour cream and lower heat. Add the pasta to the pot, stir through until warm. Nom.
no subject
Date: 2016-10-22 08:15 pm (UTC)no subject
Date: 2016-10-22 08:55 pm (UTC)no subject
Date: 2016-10-23 01:16 am (UTC)I ate half of it, and then, feeling very full, I went to put away the rest and discovered that half of it was much more than one serving. Oops! But this means lunch tomorrow and possibly Monday!
In my defense, I just sort of cooked half my box of fettucini, I wasn't sure how much that was going to make!
no subject
Date: 2016-10-23 09:11 am (UTC)