Wednesday, January 02, 2008

Creamy Spinach-Mushroom Pasta




This is fast, easy, tasty, healthy, etc., and you can throw in any veggies you have lying around. Spinach is one of the few veggies I buy frozen (as well as fresh)-- the others are corn and edamame.

You'll need:
1 onion, chopped
5 cloves garlic, crushed and sliced
1T hot pepper flakes
shiitake mushrooms, washed, stemmed, and sliced thickly
frozen spinach-- *douse with boiling water in a colander and squeeze dry
pasta (I used whole wheat)
2T butter
2T flour
1-2 cups milk (I used fat free)
1 oz sharp cheddar + 1/4c grated parmesan (You can use whatever cheese you have around)

Cook pasta.

Saute onion, garlic and mushrooms with salt, pepper, and pepper flakes. When mushrooms begin to brown, add spinach (be sure to thaw and squeeze dry first) and saute until cooked, about 2 minutes. Add cooked pasta.

Make the bechamel: Melt butter in a saucepan and whisk in flour. Cook until it bubbles and begins to brown, then add in milk in a thin stream, whisking as you add. Boil to thicken, then stir in cheeses. When cheese is melted, combine with spinach-mushroom mixture and pasta. Serve with grated parmesan.

2 comments:

Elizabeth said...

Yay! I like recipes dedicated to me. I promise to try it soon. I saw your spread for New Years (which looked awesome). I made some similar finger type foods, including marinated mozzarella, tomato and basil toothpicks and cucumber lox snacks. How proud are you?

purplecook said...

Yay! Endlessly proud. And even happier that you left a comment :)
...more quick & easy recipes up soon

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