I ad-libbed a pasta recipe tonight that was super damn tasty so now Im sharing it with you, especially if youre like me and you love pasta but can only take so much pasta with tomato-based sauces. Also made start to finish in an hour at a reasonably relaxed pace & is cheap so its totally a valid weekday meal. Creamy Pasta w/ spinach & mushrooms. Serves... Ill say 4? 12 oz pasta (I used thin spaghetti) 1 small onion 3 cloves garlic 8 oz button mushrooms 1 bunch spinach (idk exactly how much a bunch is, but you know, you go to the store and you buy a thing of spinach for a buck fifty from the produce aisle) 1/4 tsp fish sauce (I think) 1 tsp soy sauce (pretty much guessing on this) 1/4 cup white wine (at this point I just was dumping stuff in the pot) 1 16 oz tub cottage cheese 2 oz parmesan cheese 1 egg Slice the mushrooms thick and saute them on high heat with some oil and a little salt until they take on a little color, set aside. Finely chop the onion and garlic, wash & de-stem the spinach. Sweat the onion until soft. Add the garlic and cook until fragrant, add the spinach & bump up the heat and cook until wilted. Deglaze the pot with the white wine, the soy sauce, and the fish sauce. Put the mushrooms back in and drop the heat down just low enough to keep it warm. Put the cottage cheese, parmesan, and egg in a food processor and blend until homogenous. Drop it in the pot with the veg & fold it in. Slowly bump up the heat until just barely simmering. In the mean time, cook the pasta in salted water for one minute less than the package tells you to. Take the pasta and put it (along with ~1/4 lb pasta water) in the pot with the veg & sauce. Stir and cook over low/med heat just barely simmering for about a minute until the pasta has drunk up all that sauce. Serve with a little extra finishing parm. Try not to eat the whole pot yourself.
Posted on: Sat, 03 Jan 2015 03:59:00 +0000
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