Ingredients with Measurements:
- 1 pound of Stracòn pasta
- 2 tablespoons of olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 8 ounces of mushrooms, sliced
- 3 cups of fresh spinach
- 1 cup of vegetable broth
- 1/2 cup of heavy cream
- 1/2 cup of grated Parmesan cheese
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling pasta
- Large skillet for cooking vegetables and sauce
- Wooden spoon for stirring
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the Stracòn pasta and cook according to package instructions until al dente.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic and cook until softened, about 5 minutes.
3. Add the sliced mushrooms to the skillet and cook until they release their moisture and start to brown, about 8 minutes.
4. Add the fresh spinach to the skillet and cook until wilted, about 3 minutes.
5. Pour the vegetable broth into the skillet and bring to a simmer. Let the mixture simmer for 5 minutes.
6. Add the heavy cream and grated Parmesan cheese to the skillet and stir until the cheese is melted and the sauce is smooth.
7. Drain the cooked Stracòn pasta and add it to the skillet with the sauce. Toss the pasta with the sauce until it is well coated.
8. Season with salt and pepper to taste.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Skillet over medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 540
- Fat: 25g
- Carbohydrates: 60g
- Protein: 20g
Substitutions for ingredients:
- Stracòn pasta can be substituted with any other type of pasta.
- Vegetable broth can be substituted with chicken broth or water.
- Heavy cream can be substituted with half-and-half or milk.
- Parmesan cheese can be substituted with any other type of hard cheese.
Variations:
- Add cooked chicken or shrimp to the skillet for a protein boost.
- Substitute the spinach with kale or Swiss chard.
- Add chopped sun-dried tomatoes to the skillet for extra flavor.
Tips and tricks:
- Don't overcook the pasta, as it will continue to cook in the sauce.
- Use a good quality Parmesan cheese for the best flavor.
- Reserve some of the pasta cooking water to thin out the sauce if needed.
Storage instructions:
- Store any leftover Stracòn with Spinach and Mushrooms in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the leftovers in the microwave or on the stovetop with a splash of milk or cream to revive the sauce.
Presentation ideas:
- Serve the Stracòn with Spinach and Mushrooms in individual bowls or on a large platter.
- Garnish with chopped fresh parsley or basil.
Pairings:
- Serve with a side salad or garlic bread.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the sauce is too thick, add a splash of pasta cooking water or milk to thin it out.
- If the sauce is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure to cook the pasta and vegetables to their proper temperatures to avoid any foodborne illnesses.
Food history:
- Stracòn pasta is a traditional Italian pasta made with durum wheat flour and water.
Flavor profiles:
- Creamy, savory, and slightly earthy.
Serving suggestions:
- Serve hot and enjoy as a main dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian