Sourdough Spinach/Mushroom Fettuccini

Recipes

Oct 22

Written By Hofstede's Marketing

Serves: 4-6 Prep time: 15 min Cook Time Time: 25 min Total Time: 40 min

Ingredients

1 pkg Kaslo Sourdough Linguini

1 tbsp olive oil

2 1/2 cups baby button mushrooms sliced

2 cups spinach roughly chopped

1 med shallot diced

3 tbsp butter

2 tbsp Herbs Crushed Garlic

1/4 cup fresh parsley diced

2 tsp onion flakes

3 cups fresh grated Parmigiano Reggiano

1 1/2 cups milk

1/2 cup pasta water

1 tbsp cornstarch

2 tbsp water

cracked pepper to taste

Directions

In a pan on medium heat, melt 2 tbsp of butter. Add sliced mushrooms, diced shallots, 1 tbsp Herbs, Crushed Garlic & pepper to taste. Sautee until onions become translucent, and then add the parsley & spinach and turn down to low heat once the parsley & spinach soften. While the mushrooms cook in a separate pot, boil water and cook pasta until al dente. Strain pasta while reserving half a cup of the pasta water. Drizzle strained pasta with tbsp of olive oil and set aside. In a saucepan, melt 1 tbsp of butter, then add milk and pasta water, 1 tbsp Herbs Crushed Garlic, 2 tsp onion flakes and pepper to taste. Bring to a slight boil. While waiting for milk/water to boil, mix 1 tbsp of cornstarch with 2 tbsp of water. Once the sauce mixture has reached a low boil, add the cornstarch mixture and turn it down to a low simmer until the sauce thickens. Next, add 2 cups of Parmigiano Reggiano to the sauce mixture. In a large serving bowl or the pasta pot, combine the fettuccini, spinach/mushrooms and sauce. Top with extra Parmigiana Reggiano. Serve on its own or with herb-crusted chicken, fish, or grilled steak. Enjoy!

Notes: If you can’t find baby button mushrooms, use regular white mushrooms.

If the sauce is too thick, add a tbsp of milk or water until desired thickness.