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Pasta with Mushrooms and Spinach in Tomato Cream Sauce

April 28, 2010

Baby Bella Mushrooms, Sautéed Spinach in Tomato Cream Sauce

For 2 – 3 servings you will need:

1/2 pound baby bella mushrooms cleaned and sliced

3 cups baby spinach, steamed

1 Tbsp. olive oil

2 cloves garlic

1 12 oz. can chopped San Marzano tomatoes

1/2 tsp. dried thyme

ground pepper

1/2 cup heavy cream (reduced to 1/3 – 1/4 cup) or if you can find panna da cucina from an Italian market use half a container

6 oz. dried pasta – best shapes for this sauce are casarecce, farfalle,  or penne

Sauté mushrooms and garlic before adding tomatoes

Spinach and Mushrooms in tomato cream sauce

Reduce heavy cream by heating slowing until thick (the bigger surface of the pan bottom the faster the cream will thicken or reduce). While cream is reducing, wipe mushrooms with damp paper towel to remove any dirt. Remove stems and quarter or halve then slice in thick pieces and set aside. Heat olive oil in deep pan add garlic and mushrooms and sauté until browned, cover to cook further for a minute or two. Pass tomatoes through a food mill directly into pan with mushrooms, add dried thyme and pepper and cook for 15 – 20 minutes. Add cream and continue to cook without allowing to boil. While pasta is cooking in salted water, add a few spoonfuls of the cooking water to thin the sauce a bit. Steam spinach in microwave in a covered bowl without water for a minute or two, stir into sauce. Drain cooked pasta then toss with sauce and serve. I seared a few halibut cheeks, yes, again, since I loved them so much last night, and turned this into what is called in Italy “Pasta al Mare e Monte”, meaning Pasta from the Sea and Mountains.

Pasta al mare e  monte – with seared halibut cheeks. Shrimp or scallops work well too

3 Comments leave one →
  1. April 28, 2010 7:27 pm

    Excuse me, where was my dinner invite??? This looks amazing!

  2. April 28, 2010 7:55 pm

    Were we talking about Panna da Cucina before? You can get it at Caputo’s but I try to bring some back from Italy that has porcini mushrooms in it. A-ma-zing.

  3. April 29, 2010 12:57 pm


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