2 tablespoons unsalted butter
2 tablespoons olive oil
1 1/2 pounds mushroomssliced (See Recipe Note)
1/4 teaspoon salt
1/8 teaspoon black papper
1/2 pound pastasmall shaped pasta, such as orecchiette, bowties, campanelle, or shells
5 ounces spinach leaves4 to 5 large handfuls)
2 tablespoons lemon juice
1 lemon grated zest
1/2 cup Parmesanreshly grated Parmesan (for garnish)
1/4 cup fresh parsleyhopped fresh parsley (for garnish)
Pasta with Spinach, Mushrooms, and Brown Butter – Food Cousine
Brown butter makes everything taste better, especially this pasta with mushrooms and spinach It’s easy make!
When it comes to the pasta dish with mushrooms, brown butter and spinach, you couldn’t ask for an easier or quicker weeknight meal.
1-Cook the pasta: take a large pot of salted water to boil and cook for 7-11 minutes and after that scoop out 1 cup of the pasta cooking water and drain the pasta in a colander.
2-Make a brown butter: take small stainless steel over a medium heat and melt the butter, cook and stirring constantly until the butter solid on the bottom turn into light brown and butter smells nutty after that remove the pan from the heat and put aside.
3 Cook the mushrooms: take a large skillet over medium-high heat and heat the oil and add some mushroom in it and cook the and stirring them often for 10 minutes or until the mushroom release their juices and turn into golden colour. Sprinkle some salt and pepper on it.
4 Finish the pasta: Add the drained pasta to the skillet with mushrooms and toss it over to the medium-high heat. Stir in half and add 1/4 cup of the pasta water in to the past and cook until the spinach begins to wilt after that if the pasta seems dry then stirr in 1-2 tablespoon of the remaining cooking water pasta in it.
Stir in the browned butter, lemon zest and lemon juice and toss it and taste it and add salt and pepper according to your taste.
5 Serve the pasta: spoon the pasta into shallow bowls and sprinkle the parmesan and parsley on it and also some black pepper on every bowl.