If you’re looking for quick and easy evening dinners to make at home, you’ll love this Mushroom and Spinach Pasta with Angel Hair Spaghetti. A gourmet pasta recipe in 30 minutes!
- 12 ounces, weight Angel hair pasta, uncooked
- 3 tablespoons Black truffle olive oil, divided, or use olive oil with 1/2 tsp chopped truffles
- 3 tablespoons Regular olive oil, divided
- 1 Medium yellow onion, chopped
- 2 cloves cut garlic
- 2 cups Mixed mushrooms, such as maitake, trumpet, and portobello, torn into 1-inch pieces
- Salt and pepper
- 5 ounces, weight Fresh baby spinach
- 1 tbsp Sage leaves, finely chopped, plus more whole leaves for garnish
- 1 tbsp Thyme leaves, finely chopped
- Grated parmesan cheese, to serve
Prepare the pasta according to the instructions on the package. Drain, reserving the pasta liquid. Set both aside. If you are using regular olive oil with chopped truffles, now is the time to whisk the two together. (The truffles will sink to the bottom, so when it comes time to use the oil in the recipe, give it a good whisk while adding it to the pan to stir them again.)
While the pasta cooks, heat 2 tablespoons of the truffle olive oil in a large skillet over medium-high heat. Add the onion and cook until sizzling for about a minute, stirring frequently. Then, toss in the garlic and heat through for another minute, stirring constantly to prevent it from charring. Add the mushrooms to the skillet and season with salt and pepper. Stir occasionally for 5 to 8 minutes or until mushrooms have released their juices and begin to brown. Scrape the vegetables into a bowl and set aside.
In the same skillet, heat the remaining tablespoon of truffle olive oil. Reduce the heat to medium and add the spinach. Stir frequently in the pan until softened, about one minute. Transfer to the bowl with the mushrooms and let cool slightly.
Return the drained pasta to the pan in which it was prepared and lower the heat. Season with salt and pepper, then add a ladleful of pasta liquid with 1 tablespoon of regular olive oil to prevent the pasta from sticking. Stir until heated through and pasta is shiny.
Heat the remaining 2 tablespoons of olive oil in a small skillet over medium-high heat. When the oil is hot enough for a trickle of water to jump out, add the whole sage leaves. Fry them until they begin to blacken, about a minute, then flip them carefully. Continue to fry for about a minute until the leaves are just beginning to brown, then quickly remove them to a paper towel. Put aside. The leaves will turn brown very quickly, so it’s important to remove them as soon as you see any browning. This way they will be crispy – but still green and pretty.
Return the vegetables to the skillet, then add the pasta and stir over medium heat. Add the chopped herbs and toss everything together adding more olive oil if the pasta starts to dry out.
Serve immediately. Garnish with a final drizzle of olive oil, parmesan shavings and fried sage leaves. If you used chopped truffles you can add a small spoonful on top for more effect but if you do this do it sparingly as the flavor of the truffles is very strong and you don’t want it dominates the flavors of the herbs. Add a grind of black pepper and you’re done!