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Pasta with assorted mushrooms, cream, parmesan and spinach
Al dente linguine tossed in a velvety cream, parmesan and spinach sauce, complemented by a mix of mushrooms (Portobello, Chanterelles, Oyster, Café de Paris) lightly sautéed with garlic and sage. A comforting, quick dish full of forest flavors.
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Cost Breakdown
Critical Success Points
- • Sauté the mushrooms until golden
- • Reduce the cream without boiling
- • Adjust the sauce consistency with the pasta cooking water
Safety Warnings
- • Be careful with hot oil when sautéing the mushrooms
- • Use gloves or a towel to handle the pot of boiling water
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