Pasta with assorted mushrooms, cream, parmesan and spinach
Recipe by Chef Michel Dumas
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.
MediumFrenchServes 4
Printable version with shopping checklist
Source Video
9m
Prep
30m
Cook
10m
Cleanup
49m
Total
Cost Breakdown
Total cost:$13.30
Per serving:$3.33
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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