Farfalle pasta with mushrooms and spinach in a creamy sauce
2 servings
20 minutes
Farfalle pasta with mushrooms and spinach in creamy sauce is a true masterpiece of Italian gastronomy, embodying tenderness and harmony of flavors. Farfalle, resembling bows, originated in northern Italy and perfectly holds the sauce. Mushrooms add earthy, deep notes to the dish while spinach brings fresh lightness. The creamy sauce with hints of milk and egg yolk envelops each piece, creating a velvety texture. The finishing touch is the aromatic Grana Padano cheese that enhances the richness of flavor. This dish is perfect for a cozy dinner, providing warmth and satisfaction, and will also serve as an exquisite treat on a festive table.
1
Boil farfalle (bowtie pasta) in salted water for 10 minutes, as indicated on the package.
- Farfalle pasta (butterflies): 200 g
2
Meanwhile, heat 1 tablespoon of oil in a pan, sauté the finely chopped onion for 1 minute until translucent, and add the chopped mushrooms. Cook over medium heat until all the liquid evaporates, but no more than 10 minutes. Add spinach and black pepper during cooking.
- Champignons: 100 g
- Frozen spinach: 100 g
- Ground black pepper: to taste
3
Mix milk and egg yolk in a glass. Pour the mixture into the pan with mushrooms when all the liquid has evaporated and simmer on low heat for 2 minutes.
- Milk: 5 tablespoon
- Egg yolk: 1 piece
4
Drain the pasta in a colander and immediately return it to the saucepan. Add the prepared mushroom sauce and mix thoroughly.
5
Serve hot with Grana Padano cheese.
- Grana Padano cheese: to taste