In my last post I mentioned that I had twisted my knee. Well, it
started feeling better, so I continued on with my life as usual, and twisted it
again. Blast! Some people never learn. So, I'm back to digging around in the
fridge to see what I have in order to come up with a nice meal.
Heavy cream is something that I always have on hand, it's my only vice. Well...it's one of a few vices. All right, I have many vices, heavy cream is somewhere among the “H’s,” but I digress. As I was saying, I always have heavy cream. Additionally, I have a wide variety of pastas, not only because I like pasta, but I also like the cuteness of all those different shapes, and I also keep heaps of Parmesan cheese in my freezer (I do get a little panicky when I'm running low), and I always have frozen chopped spinach. Don't judge! I like spinach, and it's amazingly versatile. You can toss it into soups, stews, pasta dishes, what have you, and it's always going to be a nice, not to mention, nutritious addition.
With this in mind, I came up with a delicious spinach, mushroom, and penne alfredo. This sauce can be used with any type of pasta, and feel free to season it up anyway that you like. Add more nutmeg if you like nutmeg like I do, less if you're not that keen on it. Add more pepper, toss in extra mushrooms, do whatever you like. This is no fail. Pasta, spinach, heavy cream, Parmesan cheese, what's not to like?
Heavy cream is something that I always have on hand, it's my only vice. Well...it's one of a few vices. All right, I have many vices, heavy cream is somewhere among the “H’s,” but I digress. As I was saying, I always have heavy cream. Additionally, I have a wide variety of pastas, not only because I like pasta, but I also like the cuteness of all those different shapes, and I also keep heaps of Parmesan cheese in my freezer (I do get a little panicky when I'm running low), and I always have frozen chopped spinach. Don't judge! I like spinach, and it's amazingly versatile. You can toss it into soups, stews, pasta dishes, what have you, and it's always going to be a nice, not to mention, nutritious addition.
With this in mind, I came up with a delicious spinach, mushroom, and penne alfredo. This sauce can be used with any type of pasta, and feel free to season it up anyway that you like. Add more nutmeg if you like nutmeg like I do, less if you're not that keen on it. Add more pepper, toss in extra mushrooms, do whatever you like. This is no fail. Pasta, spinach, heavy cream, Parmesan cheese, what's not to like?
Penne with Mushroom & Spinach Alfredo
1/2 cup butter
6 ounces cremini mushrooms, sliced
3/4 cup frozen chopped spinach, thawed and squeezed dry
1-2/3 cups heavy whipping cream
3 tablespoons cream cheese
3/4 cup grated Parmesan cheese
1 teaspoon garlic powder
1/4 teaspoon freshly grated nutmeg
Salt and freshly ground black pepper, to taste
1/8 - 1/4 cup grated Parmesan cheese, for garnish
Melt butter in a 10-inch skillet over medium heat. Stir in mushrooms and cook for 2 to 3 minutes. Add spinach and cook until warmed, about 1 minute. Add cream and cream cheese; cook and stir until cream cheese is melted, about 5 minutes.
Stir Parmesan
cheese and garlic powder into spinach mixture; season with nutmeg, and salt and pepper.
Simmer until sauce is thickened and smooth, about 10 more minutes. Serve immediately, topped with additional cheese, if desired.
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