Bowties with Wild Mushrooms, Baby Spinach and Pine Nuts
- Total Time
Tender pasta smothered in rich mushroom gravy, spruced up with Parmesan and pine nuts. With a calorie count this low we must be dreaming!
dried mushrooms½ oz, porcini or shitake
mineral water1 fl oz, boiling
uncooked bow tie pasta8 oz
olive oil2 tsp
cremini mushroom(s)2 cup(s), sliced
mineral water¼ fl oz, cold
table salt⅛ tsp, or to taste
black pepper⅛ tsp, or to taste
fresh spinach5 cup(s), baby leaves
grated Parmesan cheese2 Tbsp
garlic clove(s)2 clove(s), medium, minced
pine nuts2 Tbsp, 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.