Wild Mushroom, Spinach, and Mozzarella Pasta (30 Minutes)

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Craving a hearty and flavorsome meal that won’t keep you tied to the kitchen for hours? Look no further! This dish brings together the rich earthiness of chantarelles, the freshness of spinach, the tanginess of sun-dried tomatoes, and the creaminess of mozzarella pearls for a satisfying and effortless meal. From pan to plate, you’ll enjoy the delightful combination of textures and tastes that make each bite delicious!

Ingredients

Units Scale
  • 8 oz tagliatelle pasta (or your favorite pasta)
  • 1 cup fresh chantarelles, cleaned and halved (or another wild mushroom)
  • 2 cups fresh spinach leaves
  • 1/4 cup sun-dried tomatoes, chopped
  • 1/2 cup mozzarella pearls
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1/2 cup vegetable or chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper, to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Bring a large pot of salted water to a boil and cook the tagliatelle according to the package instructions until it is al dente. Drain the pasta and set it aside.
  2. In a large skillet, heat the olive oil over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
  3. Add the chantarelles to the skillet and cook them for 2-3 minutes until they are tender and lightly browned.
  4. Stir in the fresh spinach leaves and let them wilt in the skillet for about a minute.
  5. Pour in the vegetable or chicken broth and bring it to a simmer. Add the chopped sun-dried tomatoes and let the mixture cook for an additional 2 minutes.
  6. Reduce the heat to low, and stir in the heavy cream and grated Parmesan cheese. Let the sauce simmer for 2-3 minutes until it thickens slightly. Season with salt and pepper to taste.
  7. Add the cooked tagliatelle to the skillet and toss it in the sauce until it is evenly coated.
  8. To serve, plate the tagliatelle and sprinkle the mozzarella pearls on top. Garnish with chopped fresh parsley for an extra touch of color and freshness.

Notes

Feel free to substitute chantarelles with other wild mushrooms, such as porcini or shiitake, to suit your preference and availability. For a touch of acidity, drizzle some balsamic reduction over the plated tagliatelle before adding the mozzarella pearls. Pair this delightful tagliatelle with a light and refreshing side salad of mixed greens dressed with a lemon vinaigrette. Enjoy!

Chef’s tip: To make the dish even more indulgent, you can top it with some crispy pancetta or prosciutto before serving.

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

Find it online: https://www.heresyourdinner.com/wild-mushroom-spinach-and-mozzarella-pasta-30-minutes/