Mushrooms and spinach pasta
Here is a beautiful Fall recipe that will make your mouth water! So easy but so hearty and delicious : fresh Campanelle pasta, mushrooms, spinach and more! Don't tell me you don't want to bite into this, I know you'd be lying. It's vegetarian and takes no more than 15 minutes to make.
Thanks Vapiano for sponsoring this post! They're having a super offer in France and trusted me to advertize on it. Pretty exciting!
Mushrooms and spinach pasta (serves 2) :
- 180g Vapiano Campanelle pasta
- 150g button mushrooms
- 70g chanterelles
- 1 handful baby spinach
- 3 tbsp fresh parsley
- 2 garlic cloves
- 2 tbsp grated parmesan cheese
- 1 knob of butter
- Few parmesan cheese shavings
- Salt and pepper
Cook the pasta 2 minutes so they are al dente. Drain the pasta and set aside 10cl of the cooking water.
Grate the garlic and slice mushrooms.
In a deep pan, melt the butter on low heat. Add the garlic and stir for a couple minutes on low heat to avoid burning it.
Add the mushrooms to the pan and the spinach. Season with salt and pepper. Fry for a few minutes, stirring gently.
Add pasta, parsley, grated parmesan and cooking water. Stir well and let it cook for a minute.
Serve warm with shaved parmesan cheese on top!