Mushroom Trifecta Pasta
I could pig out on a rich, creamy pasta every night, but I hate how I feel after I devour it.
I also love getting gift baskets during the holiday season but there’s always odd condiments and spreads that are put in there and I never know what to do with them. They just sit in my pantry taking up space. So... I decided to use one of the jars filled with truffle spread I got this past Christmas. It’s not overwhelming or too powerful so it won’t ruin this dish. Using a basic truffle spread you can elevate your pasta dish from basic to gourmet, instantly.
Many grocery stores have pre-sliced mushrooms. And if you’re lucky your store will have a variety of mushrooms for you to chose. I grabbed shiitake, oyster and crimini mushroom combination for this quick meal. You’ll enjoy the truffle spread and the parmesan in this dish. It’ll feel decadent as if you were indulging in a heavy creamed pasta, but it won’t show in your waistband ;) Enjoy!
- 8 oz pasta
- 2 pints mushrooms (shiitakai, crimini, oyster blend)
- 1/2 cup chopped onion
- 2 handfuls spinach
- 3-4 tablespoons truffle spread
- salt and pepper
- olive oil 1 TBSP
- butter 1 TBSP
- 1/2 cup grated parmesan cheese
- Bring a large pot of salted water to a boil. Add pasta and cook according to package directions, saving 1/4 cup cooking water.
- In a large pan over medium heat, warm the oil and butter until melted. Add mushrooms, mix in salt and pepper - few pinches of both. Cook for 5-7 minutes. Add onion and cook another 5 minutes or until vegetables are softened.
- Throw in the spinach, cook about a minute. Add drained pasta to the large pot and stir. Add the truffle spread and mix thoroughly. Add the parmesan, give another stir. Add cooking water if pasta becomes too dry. Serve immediately!