Creamy Wild Mushroom and Spinach Pasta

Tue, 1 September 2020

Chef: Aisling Larkin

Serves 4

Ingredients

500g tortellini

500g wild mushrooms

1 onion

4 cloves garlic

30g butter

15mls olive oil

Juice 1/2 lemon

100g baby spinach / kale

200g Mascarpone / creme fraiche / cream

Cheesy Garlic Bread Crumb

75g breadcrumbs

1 clove garlic

30g grated parmesan

30g butter

2 tsp chopped herbs

 

Method

1. Wipe and slice the mushrooms. Dice the onion and garlic. Remove the stalks from the spinach, wash and dry.
2. Put on a large saucepan of water to boil. Preheat the oven to 180?.
3. Heat the butter and oil in a frying pan and slowly sauté the onion and garlic for 15 minutes.
4. Add in the mushrooms and saute for another 5-7 minutes. Add a squeeze of lemon juice and a pinch of salt.
5. Add in the spinach and cook out for a couple of minutes.
6. Boil the tortellini for about 3-5minutes. It will be cooked when it floats. Drain and reserve a little of the pasta water.
7. Stir the mascarpone into the garlicky onion and spinach mixture. When melted add in the pasta and stir through the sauce. Season with black pepper. Pour in to an oven proof dish.
8. To make the cheesy garlic bread crumb fry the garlic in the butter. Stir in the breadcrumbs and herbs and stir in the grated parmesan.
9. Sprinkle the crumb on top and bake for 25 minutes until golden and bubbly. Serve with a side salad and enjoy every bite.