Tuesday, January 22, 2013
If your toddler (or anyone) is averse to chunks of mushroom or spinach leaves, just puree the whole batch of sauce until it's smooth and no one will know it has veggies in it. Wanna double up the veggie punch? Serve it with the Piccolini pasta Barilla makes. We love that stuff!
Fusilli with Spinach and Mushroom Cream Sauce
16 oz. sliced button mushrooms
2 c. baby spinach
1 shallot, chopped
2 cloves garlic, minced
2 Tbls. butter
4 sage leaves, chopped or 2 tsp. dried sage
1 c. cream
salt and pepper to taste
2-3 cups cooked fusilli or other short pasta
Melt butter in a large saucepan over medium high heat. Add shallots and cook until softened, about 3-4 minutes. Add garlic and mushrooms and cook 5 minutes until garlic is fragrant and mushrooms are beginning to brown, stirring often. Add spinach and toss until wilted. Add cream and sage and bring to a simmer. Continue stirring and simmering until cream thickens and mushrooms are tender, about 5 minutes. Season with salt and pepper to taste. Using a large spoon, transfer half of the mixture to a blender and pulse until smooth. Return to the pan and stir into remaining mixture. Add cooked pasta to the pan and toss to coat. Serve immediately.