Zydeco Mushroom Spinach Pasta
Yield: 4 Servings
Prep Time: 15 minutes
Total Time: 35 minutes
“This pasta recipe is easy and delicious and allows flexibility on the part of the cook to substitute broth for the heavy cream, and arugula for the spinach.”
Ingredients:
5 cloves of garlic chopped
½ cup of olive oil
8 oz. package of fresh white or brown mushrooms sliced
5 oz. fresh spinach leaves
3 TBS heavy cream
2 TBS parmesan cheese grated
¾ lb corkscrew pasta (Cavatappi)
Salt to taste
2 TBS Zydeco Creole Trinity Salsa
3 TBS Zydeco Sweet Potato Salsa
Ground white pepper to taste
Method:
Heat olive oil in a large skillet on low. Sauté the garlic until lightly golden brown. Stir in sliced mushrooms, Zydeco Sweet Potato and Trinity Salsas, salt, pepper and cover, continuing to cook on medium heat. In a separate pot, bring 3 cups of cold water to boil adding salt to taste. Add pasta to boiling water stirring occasionally. Pasta should cook in about 6-8 minutes. Meanwhile, continue cooking mushrooms until soft reducing the liquid. When mushrooms are cooked, stir in heavy cream and fresh spinach and continue to simmer. Just prior to draining cooked pasta, add some of the pasta water to mushrooms to bring consistency of sauce to a rich creamy texture. Drain pasta and slowly add pasta to mushroom sauce mixing well for ultimate creamy consistency. Serve immediately and sprinkle with grated Parmesan cheese!
