Spinach Mushroom Pasta

These notes are here to help make this recipe a success; they cover some but not all ingredients; for a complete ingredient list, check out the recipe card below.

Pasta: I always use long fettuccine, pappardelle, or tagliatelle for this recipe, but it will work with any shape you like. 
Mushrooms: You can use any sliceable mushroom, I love Swiss Brown/Cremini mushrooms, but common white mushrooms are fine too.
Garlic: There are 5 cloves in this spinach mushroom pasta, but as I always say, garlic should be measured by the heart, so add more or less as you prefer.
Butter: You can use salted or unsalted butter. Just adjust the seasoning of your final dish accordingly.
Broth: I use low-sodium chicken broth, but you can use vegetable broth to keep this dish vegetarian.
White Wine: This adds a great flavor to your sauce, but if you don't consume alcohol, replace it with extra broth.

We've tested this recipe at least 3 times to ensure it works well for you, have a look at our tips for getting the best dish you can!

• Place the pan of water onto boil for the pasta before you prepare any other ingredients. This is the longest step unless you have an electric kettle.
• Please don't skip the salting of the pasta water; the recipe suggests 1 tablespoon of salt, this is assuming 4 quarts of water. 
• Before you drain the pasta, reserve 1 cup of the cooking liquid. This helps combine the simple sauce and allows it to coat the pasta.
• When cooking the mushrooms, use a little oil to start them off, then let them cook, releasing their moisture and becoming golden; this takes at least 6 minutes. Then add the butter and garlic. This ensures the mushrooms are buttery and the garlic doesn't burn.

These are all just suggestions and things that have worked in our test kitchen, but it is your dinner, so adapt it to suit your family. That is the beauty of cooking; we can all create our own delicious meals.

• Add some spice to your pasta with chopped chili or red pepper flakes.
• Use a mixture of kale and spinach or spinach and arugula. The mixed sort that comes in clam shells at the grocery store.
• Add meat or seafood to the pasta. You can add leftover cooked chicken, pork, shrimp, steak, or salmon to the sauce and allow it to heat up before adding the pasta.
• Top your finished pasta with mozzarella or creamy goat cheese and pop it under the broiler for a couple of minutes to melt.
• Add some crunchy Pangratatto; these toasted breadcrumbs add a crunchy, crispy texture to the top of the dish. I'll be posting a variety of pangratatto recipes soon.

Sides: Serve this pasta as a main meal with a side salad and some garlic bread. Or use it as a side dish for this Creamy Mushroom Chicken or these Tuscan Mushrooms.

Wine: I tend to go white as there is white in the sauce, but red can work with the finished dish, especially if you add meat. For white wine, pick something like a Soave and Gavi, Chardonnay, or Viognier. And for reds, try medium-bodied, fresh wines such as Beaujolais or a Valpolicella.