Mushroom & Spinach Alfredo

A new pasta dish for your weeknight rotation.

Serves 2




Bring 6 quarts of water to a boil and season the water with salt. Boil the pasta to the instructions on the package.

(NOTE: Wait until the sauce is just about done before cooking the pasta)

In a large sauté pan on medium heat, add the olive oil and once the oil is hot add the shallots. Season the shallots with just a little bit of salt. After about 3 minutes or once the shallots turn translucent, add the mushrooms and season with salt and pepper. Let the mushrooms cook for about 5-7 minutes or until they release most of their moisture.

Now add the garlic, red pepper flake, and Italian seasoning. Continue to fry for 30 seconds or until you smell the garlic then add the dry sherry.

Let the wine completely reduce then add the chicken stock. Bring to a gentle simmer and let reduce by half. Now add the lemon juice, heavy cream, and parmesan cheese. Give everything a stir to combine and let the sauce simmer gently until it has thickened slightly.

Once the sauce has thickened slightly, turn off the heat and add the butter. Once the butter is melted into the sauce, add the spinach, basil, parsley, and cooked penne pasta. Give everything a toss until combined then taste it and adjust the seasoning to your liking.


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