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Pasta with mushrooms and spinach

Pasta with mushrooms and spinach

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Introduction

The purpose of this post is to show you how to make this delicious pasta.

First, the ingredients:

(1) 5 Cans of mushrooms (I used cremini), washed and drained*;

(2) 1 Can of walnuts/cashews, drained*;

(3) 2-3 Tablespoons Forego Oil;

(4) 1/2 Cup Parmesan Cheese, grated* (Note: Most recipes say 2-3 cups but I suggest using 2 tablespoons on the other hand 3 tablespoons may contribute to a creamy texture);

(5) 1 Tablespoon dried parsley or basil (optional);

Pasta with mushrooms and spinach

  • 450 g dried linguine
  • 1/8 tbsp salt
  • 5 tbsp extra-virgin olive oil
  • 2 tbsp unsalted butter
  • 90 g chanterelle mushrooms
  • 1 cup fresh baby spinach leaves
  • 4 ounces cream cheese

1 pound (450 g) dried linguine.

1 pound (450 g) dried linguine.

Measure the pasta by holding a piece up to the light, looking at its length and width. If it’s longer than 8 inches (20 cm), cut it into shorter pieces before cooking.

  • Cook in boiling salted water until al dente, about 8 minutes for fettuccine and 12 minutes for spaghetti. Drain well in a colander set over a bowl in the sink; leave behind any excess moisture so your sauce won’t be too wet later on when you add it to your pan or pot!

1/8 teaspoon salt.

Salt is a key ingredient in pasta, and it can help make the dish more flavorful. It also helps to create texture. If you’re using plain flour or semolina as your main ingredient, then salt isn’t necessary; however, if you’re using pasta that’s been pre-cooked (such as ravioli), then adding some salt is an important step because it brings out the flavor of whatever else you’re mixing up with your dough.

Salt also has health benefits: it’s high in potassium which reduces blood pressure levels when consumed regularly; it also improves digestion by helping to relieve gas or bloating caused by stomach problems like irritable bowel syndrome or Crohn’s disease…

5 tablespoons extra-virgin olive oil (75 ml).

Extra-virgin olive oil is a healthy fat that can be used in cooking, and it’s one of the most versatile oils available. It has been used for centuries as a seasoning and cooking medium because it imparts flavor more deeply than other fats do, which makes it great for adding flavor to pasta dishes like this one. Olive oil can also be used as a base for salad dressings or drizzled over vegetables before serving them raw (this method is called “drizzling”).

To make sure this recipe results in an authentic Italian taste, you’ll want to use extra virgin olive oil from Italy or Spain—or if you’re feeling fancy (and not afraid of going broke), one made by a small artisanal producer who uses organic methods throughout production.

2 tablespoons unsalted butter (30 – 40 g).

  • 2 tablespoons unsalted butter (30 – 40 g).
  • Butter is a good fat. It’s high in vitamin A, D and E, which can help protect against cancer and heart disease. It also contains vitamin K, which aids in blood coagulation and helps prevent osteoporosis.
  • You can use olive oil if you don’t have any butter on hand; it has similar health benefits as other fats but is slightly less healthy because it’s lower in omega-3 fatty acids than most other oils

3 ounces chanterelle mushrooms, finely chopped (90 g).

Chanterelles are a great substitute for button mushrooms, as they have more flavor and texture. They’re also much more expensive than button mushrooms, but if you can find them it’s worth the price tag.

1 cup (150 g) fresh baby spinach leaves, roughly torn

1 cup (150 g) fresh baby spinach leaves, roughly torn

  • Spinach is a good source of iron, calcium and vitamin A. It’s also packed with fiber and vitamins K, C and E.

4 ounces of cream cheese, at room temperature.

4 ounces of cream cheese, at room temperature.

This is a soft cheese made from milk and cream. It’s used in many dishes, including pasta with mushrooms and spinach.

Hint for Pasta with mushrooms and spinach

  • In a small pot, heat butter and olive oil over medium heat.
  • Add chopped mushrooms and cook until soft, about 10 minutes.
  • Remove from heat, add salt to taste (about 1/2 teaspoon) then set aside in a bowl until ready to use later on in this recipe or any other pasta dish you are making for dinner tonight!
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