Mushroom & spinach orecchiette
When we got back from Italy, I brought pasta in my suitcase and the desire to eat a ton of it. I'm honoring my orecchiette pasta freshly landed off from Naples by cooking it with mushrooms, spinach and tons of parmesan.
This very simple recipe is absolutely delicious. On a night you don't have that much time but feel like eating anyways, this is the recipe you want. Brace yourself for a lot more pasta recipe on here because I am going to make all the pasta recipes I ate in Naples, too good not to try.
Mushroom & spinach orecchiettes (serves 4) :
- 300g orecchiette pasta
- 200g button mushrooms
- 1 handful fresh spinach
- 1 garlic clove
- 2 tbsp chopped parsley
- 30g butter
- Parmesan shavings
- Salt and pepper
Cook the pasta according to the packaging instruction.
Wash and slice spinach and mushrooms.
Mince garlic clove.
In a pan, make a brown butter by adding butter to the pan and heat it on medium until brownish and it smells like hazelnuts.
Add minced garlic and mushrooms to butter. Fry for 5 minutes.
Add spinach and stir for a few minutes.
Season with salt and pepper, add parsley.
Add drained pasta and mix well.
Before serving, add a good amount of parmesan shavings.