Passer au contenu principalPasser au pied de page
Abonnez-vous
Abonnez-vous
Abonnez-vous maintenant et vous aurez accès à plus de 6 500 recettes santé délicieuses
Photo de Bowties with Wild Mushrooms, Baby Spinach and Pine Nuts par WW

Bowties with Wild Mushrooms, Baby Spinach and Pine Nuts

8
Points®
Durée totale
45 m
Temps de prép.
25 m
Temps de cuisson
20 m
Part(s)
4
Difficulté
Moyen
Tender pasta smothered in rich mushroom gravy, spruced up with Parmesan and pine nuts with a low calorie count!

Ingrédients

Dried mushrooms

4 large, porcini or shitake

Mineral water

1 fl oz, boiling

Uncooked bow tie pasta

8 oz

Olive oil

2 tsp(s)

Garlic

2 clove(s), large, minced

Cremini mushrooms

2 cup(s), sliced

Cornstarch

1 tbsp(s)

Table salt

⅛ tsp(s), or to taste

Black pepper

⅛ pinch(es), or to taste

Fresh spinach

5 cup(s), baby leaves

Grated Parmesan cheese

2 tbsp(s)

Pine nuts

2 tbsp(s), lightly toasted

Water

¼ cup(s)

Water

1 cup(s)

Instructions

  1. 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.
  2. Meanwhile, cook pasta according to package directions without added fat or salt. Transfer to a large bowl and cover with foil to keep warm.
  3. 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.
  4. 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.
  5. Pour hot mushroom sauce over pasta, add spinach and toss to combine (hot sauce will wilt spinach leaves).
  6. Add Parmesan and pine nuts and mix well. Yields about 1 1/2 cups per serving.