Pasta With Creamy Spinach Mushroom Ragú Recipes

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PASTA WITH CREAMY SPINACH MUSHROOM RAGú



Pasta with Creamy Spinach Mushroom Ragú image

Provided by Rick Martinez

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 12

1/4 cup extra-virgin olive oil
1 pound mushrooms (such as button, maitake, oyster, cremini, and/or shiitake), torn or sliced into bite-size pieces
Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter
1/2 large white onion, thinly sliced
2 cloves garlic, finely grated
1 serrano chile, stemmed and thinly sliced
1 pound fresh spinach (preferably mature), cut or torn into large pieces
1 pound bucatini or other pasta
3/4 cup crema or heavy cream
1 cup basil leaves, plus more for serving
1/2 cup finely grated Parmesan, plus more for serving

Steps:

  • Bring a large pot of salted water to a boil.
  • Heat the olive oil in a large heavy pot over high heat. Cook the mushrooms, undisturbed, until browned underneath, 3 to 4 minutes. Toss and continue to cook, until browned on both sides and tender, 4 to 5 minutes more. Season with salt and pepper and transfer to a medium heatproof bowl.
  • Reduce the heat to medium and add the butter, onion, garlic and serrano and cook, stirring often, until the onions are translucent and softened, about 6 minutes. Add the spinach and 1/4 cup water, cover and cook until the spinach is wilted, about 5 minutes. Return the mushrooms to pot.
  • Meanwhile, boil the pasta, stirring occasionally, until just under al dente, about 2 minutes less than the package directs.
  • Reserve 3/4 cup of the pasta cooking liquid and drain the pasta. Transfer the pasta and reserved cooking liquid to the pot with the spinach and mushrooms and add the crema. Bring to a boil and reduce to a simmer over medium heat, tossing the pasta constantly, until the pasta has fully cooked through and has absorbed some of the liquid, about 3 minutes. The sauce should be thick and creamy and will continue to thicken as it sits.
  • Remove the pot from the heat. Add the 1 cup basil, 1/2 cup Parmesan and 1/4 teaspoon pepper and toss to combine. Taste and season with more salt, if needed.
  • Divide the pasta among bowls and top with more Parmesan and basil leaves.

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