| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 487 | 20g | 9g | 60g |
| sugars | fibre | protein | salt |
| 5g | 6g | 18g | 0.6g |
Why I Love Finnish Mushroom Spinach Pasta
On one of my culinary adventures, I stumbled upon a delightful Finnish dish that immediately appealed to my taste buds. That dish is the Mushroom Spinach Pasta, a symphony of fresh flavors from the earth’s bounty elegantly enfolded in whole grain spaghetti. It’s a simple yet sophisticated dish that might seem far from my Montana roots, but trust me, it perfectly encapsulates my love for exploring new flavors. Here’s a glimpse of the final output:
The Encounter
I found out about Mushroom Spinach Pasta during a food festival I attended in Helsinki. There, I was captivated by the rich, earthy flavors that sprung from this seemingly straightforward pasta dish. The sight and aroma of fresh mushrooms, verdant spinach, and aromatic garlic sauteed to perfection, then simmered in a creamy broth instantly reminded me of the simple yet profound flavors we often overlook in our day-to-day dining.
The Flavor Journey
This dish encases a beautiful medley of flavors. Sauteed mushrooms lend an engaging umami flavor, beautifully contrasting the vegetal sweetness of fresh spinach. Bringing both together is a creamy, Parmesan-infused sauce, its silky richness impeccably cut with the gentle tang of vegetable broth. If you’ve ever tried Creamy Pasta with Crispy Mushrooms, then you’ll find familiar tones in this Finnish recipe, but with a delightful twist of adding spinach for extra nutrition and color.
The Perfect Pairing
Savor the Mushroom Spinach Pasta in all its glory or pair it with crusty bread to mop up the delicious creamy sauce. If you’re in a mood for a larger meal, this pasta pairs well with grilled dishes, thanks to its creamy richness. A simple grilled chicken or a more exotic mushroom risotto would make for an exquisite combination to elevate your dining experience.
Conclusion
Experimenting with this Mushroom Spinach Pasta recipe has been an incredible journey. While I draw on my Montana upbringing filled with hearty rancher’s favorites and Native American traditions, it’s dishes like this that remind me of the wide, exciting world of flavors yet to be explored.All it takes is a bit of curiosity, a pinch of creativity, and an open palate to discover a new favorite — just like I did with this Mushroom Spinach Pasta.
What You’ll Need
- 16 ounces of fresh spinach
- 16 ounces of whole-grain spaghetti
- 3 cups of fresh mushrooms, sliced
- 1 large onion, chopped
- 4 cloves of garlic, minced
- 1 cup of vegetable broth
- 1 cup of heavy cream
- 1/2 cup of grated Parmesan cheese
- 3 tablespoons of olive oil
- Salt and pepper to taste
Method
Step One
Begin by bringing a large pot of salted water to a boil. Add the whole-grain spaghetti and cook until al dente, approximately 8-10 minutes. Drain, but reserve 1/2 cup of pasta water for later use.
Step Two
Meanwhile, heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion to the skillet and cook until they become translucent, about 5 minutes. Add the minced garlic and continue cooking for another minute until the garlic is fragrant.
Step Three
Add the sliced mushrooms in the same skillet with the onions and garlic. Cook until mushrooms are tender and brown. This should take about 8-10 minutes.
Step Four
Next, add in the fresh spinach to the skillet. Cook until the spinach wilts down, stirring occasionally, about 2-3 minutes. Season generously with salt and pepper.
Step Five
Pour in the vegetable broth and the heavy cream. Bring the mixture to simmer and let it cook for a few minutes until the sauce thickens slightly.
Step Six
Add the cooked spaghetti to the skillet and toss until all ingredients are well combined. If the pasta seems too dry, add some of the reserved pasta water.
Step Seven
Lastly, sprinkle the pasta with the grated Parmesan cheese and give it a final mix. Serve immediately while it’s warm.
