This is one of my newest favourite dishes. I often swap light cream for milk making this pasta as light as possible.
Easy, delicious and a total crown pleaser.
Creamy Mushroom Spinach Bake
Servingsservings
Prep timeminutes
Cooking timeminutes
Calorieskcal
Ingredients
4 TBSP butter, divided
1 lb mushrooms, thinly sliced
1 small onion, diced
4 cups baby spinach
3 garlic cloves, minced
2.5 TBSP flour
1 cups chicken stock
2 1/4 cup light cream (or replace some of it with milk)
1 TBSP soy sauce
1 scant tsp kosher salt
1/4 tsp dry mustard powder
1/4 tsp garlic powder
freshly ground black pepper
1/2 cup Parmesan, grated
12 oz Penne, uncooked
- For topping the pasta:
1/2 cup Mozzarella cheese, grated
Directions
- Bring a large pot of salted water to a boil. Preheat the oven to 375F.
- In a large heavy bottom pan, melt 2 TBSP butter over medium-high heat. Add mushrooms and sauté for 7-10 minutes or so until they release their liquid and become lightly golden brown. Add a pinch of salt and onions and continue cooking for another 5 minutes or so until onions are softened and translucent.
- In the same pan, melt the remaining 2 TBSP butter on medium heat. Add the flour and cook for a minute or two to cook off the raw taste. Add garlic, cook for 30 seconds or so but do not burn or brown. Pour in the chicken stock a little at a time, stirring vigorously. Add cream and continue simmering for about at most 2 minutes until your sauce is slightly thickened. Add spinach and let it wilt (alternatively, spinach could be blanched in hot water for a minute then drained.) Season with salt, pepper, add garlic powder and mustard. Add soy sauce. Stir in 1/2 cup of Parmesan into the sauce. Set the sauce aside.
- Boil the noodles to al dente or just shy of al dente. Drain. Reserve pasta cooking liquid. Stir the noodles into the sauce. If needed, add some pasta cooking liquid to think out the sauce, it should be thick, smooth, silky but not soupy. Top with Mozzarella. Bake in preheated 375F oven for about 10 minutes until the cheese is melted.
