Tonight’s dinner turned out so delicious, I just need to share. I’ve been eating pretty light and healthy lately, so I felt the need to make something rich, comforting and starchalicious.
You’re welcome for the new word.
Side note: I thought to grab my camera at the last minute and wasn’t prepared, so please forgive missing & poor quality photos. Thanks.
Spinach Cream Sauce
What you’ll need:
Pasta (this was superb with gnocchi, but use whatever floats your boat)
8 cloves garlic
Sprig of fresh basil
9 oz bag of spinach
3-4 large shitake mushrooms
1 pint heavy whipping cream
1 cup fresh parmesan, grated
1 tsp corn starch
Mince your garlic. Set aside approximately 2 cloves-worth for later in the recipe. Mince the basil and dice your mushrooms.
My pretty basil from my backyard:
And my diced mushrooms. Small enough to enjoy, big enough for my husband to pick out of his plate.
Heat about 4 tablespoons of olive oil in a medium-to-large skillet. I don’t measure, I just pour, so I’m estimating here. When the oil gets hot, add your garlic ( 6 cloves worth) and your basil. Allow to cook for about 30-60 seconds and then toss in your mushrooms and bag of spinach. Toss with spatula to make sure everything is nice and coated in oil. Add a little splash if you didn’t start with enough.
Cook until mushrooms are tender and spinach is thoroughly wilted. Remove from heat and drain excess moisture. I chopped mine up pretty good to make sure nobody gets any stringy spinach. Any mom knows that one stringy bite is all it takes to turn a kid off of a food in a heartbeat!
Set that aside.
In a medium saucepan on medium heat, add your cream, remaining 2 cloves of garlic and 3/4 cup of your parmesan. Whisk continuously to prevent sticking and burning. When cheese is melted, vigorously whisk in a teaspoon of corn starch, just a sprinkle at a time. Continue heating & whisking until the sauce is thickened. Dump in your spinach mixture and continue to cook for about 2 more minutes or until desired thickness is reached.
Serve over your favorite pasta and sprinkle your leftover parmesan on top. Absolutely heavenly.