Bowties with Wild Mushrooms, Baby Spinach and Pine Nuts
4 large, porcini or shitake
1 fl oz, boiling
Uncooked bow tie pasta
2 clove(s), medium, minced
2 cup(s), sliced
⅛ tsp(s), or to taste
⅛ pinch, or to taste
5 cup(s), baby leaves
Grated Parmesan cheese
2 tbsp(s), lightly toasted
- Place dried mushrooms in a medium bowl and cover with 1 cup boiling water. Let stand 15 minutes. Drain mushrooms through a paper towel-lined sieve, reserving soaking liquid. Rinse mushrooms to remove any leftover grit and chop into small pieces; set mushrooms and soaking liquid aside.
- Meanwhile, cook pasta according to package directions without added fat or salt. Transfer to a large bowl and cover with foil to keep warm.
- Heat oil in a large saucepan over medium heat. Add garlic and fresh and dried mushrooms and cook until fresh mushrooms wilt and release juice, 3 to 5 minutes.
- Dissolve cornstarch in 1/4 cup cold water and add to skillet with the reserved mushroom soaking liquid. Simmer 1 minute, until sauce thickens. Season to taste with salt and pepper.
- Pour hot mushroom sauce over pasta, add spinach and toss to combine (hot sauce will wilt spinach leaves).
- Add Parmesan and pine nuts and mix well. Yields about 1 1/2 cups per serving.