Craving a seriously flavorful, creamy pasta dish just like in those date night restaurants? In this favorite recipe, mushrooms and spinach – a combination that always pleases – are combined with a layered cream sauce packed with autumn flavors from the sage and nutmeg. You are sure to enjoy every bite!
- 1 lb pasta
- 3 tbsp butter
- 8 oz baby bella or cremini mushrooms, chopped
- 4 oz shiitake mushrooms, sliced
- Pinch of salt
- 5 oz baby spinach
- 2 cloves garlic, minced
- 3 tbsp flour
- 1 1⁄2 cups milk
- 1 1⁄2 cups (12 oz) shredded mozzarella or pizza cheese
- 1 fresh sage leaf, finely chopped (optional)
- Pinch of ground black pepper
- Pinch of ground nutmeg
Cook pasta according to package directions. In the meantime, heat butter in a pan and add the mushrooms along with a pinch of salt. Sauté until soft, about 5 minutes, then add the spinach and continue to sauté until wilted and the liquid from the mushrooms has evaporated. Add garlic and pepper, and sauté an additional 2 minutes. Add the flour, mixing to incorporate. Add the milk half a cup at a time, stirring frequently as the sauce thickens. Stir in the cheese. Once melted add the sage and nutmeg.
Once pasta is cooked, drain and return to pot. Add the sauce to the pasta, mix to incorporate and serve.