One-Pot Creamy Spinach, Mushrooms and Truffle

[[ recipeID=recipe-9kkmxqnu3, title=One-pot creamy Spinach, Mushrooms and Truffle Triangoli ]]

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One-pot creamy Spinach, Mushrooms and Truffle Triangoli

Servings:

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  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins

Ingredients

Instructions

Ingredients

  • 250 g One-pot creamy Spinach, Mushrooms and Truffle Triangoli
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 250 g chestnut mushrooms, sliced
  • 1 large shallot, sliced
  • 3 cloves of garlic, chopped
  • 200 g spinach, washed
  • 1 tbsp fresh thyme, only leaves
  • 125 ml dry white wine
  • 300 ml water
  • 1 vegetable stockpot
  • 300 ml double cream
  • Salt and pepper for seasoning
  • Parmesan for garnish

Instructions

  1. Slice the shallot and mushrooms. Chop the garlic and wash the spinach.
  2. Heat a large casserole with olive oil and butter on medium to high heat. Add the shallot and mushroom and cook for a few minutes until the shallot softens and the mushrooms turn golden. Add garlic and thyme and cook for another minute.
  3. Add the white wine and bring to a boil. Leave to simmer for a few minutes while stirring.
  4. Once the wine has evaporated, add the water, stockpot and double cream and bring to a boil. Add pasta and turn the heat down to medium. Leave to simmer while occasionally stirring for 4-5 minutes until pasta is al-dente.
  5. Add spinach to the casserole and stir in together with salt and pepper for seasoning.
  6. Garnish with Parmesan and serve immediately.