Description
If you are looking for quick and easy date night dinners to make at home, you’ll love this mushroom and spinach pasta with angel hair spaghetti. A 30-minute gourmet pasta recipe!
Ingredients
- 12 ounces, weight Angel Hair Pasta, Uncooked
- 3 Tablespoons Black Truffle Olive Oil, divided, Or Use Olive Oil With 1/2 Teaspoon Minced Truffles
- 3 Tablespoons Plain Olive Oil, Divided
- 1 Medium Yellow Onion, Chopped
- 2 cloves Garlic, Chopped
- 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 Tablespoon Sage Leaves, Finely Chopped, Plus More Whole Leaves For Garnish
- 1 Tablespoon Thyme Leaves, Finely Chopped
- Shaved Parmesan Cheese For Serving
Preparation
Prepare pasta according to package instructions. Drain, reserving the pasta liquid. Set both aside. If using plain olive oil with minced truffles, now would be 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 to the skillet to stir them up again.)
While the pasta cooks, heat 2 tablespoons of the truffle olive oil to a large skillet over medium-high heat. Add the onion and cook for about a minute until sizzling, stirring frequently. Next, throw in the garlic and heat for another minute, stirring continuously to prevent charring. Add the mushrooms to the skillet and season with salt and pepper. Stir occasionally for 5–8 minutes or until the mushrooms have given up their juices and are beginning to brown. Scrape the vegetables into a bowl and set aside.
Using the same skillet, heat the remaining tablespoon truffle olive oil. Reduce the heat to medium and add the spinach. Toss frequently in the skillet until wilted, about a minute. Transfer to the bowl with the mushrooms and allow to cool slightly.
Add the drained pasta back into the pot it was prepared in and turn the heat on to low. Season with salt and pepper, then add a ladle of the pasta liquid back in along with 1 tablespoon plain olive oil to prevent the pasta from getting sticky. Stir until warmed through and the pasta is glossy.
Heat remaining 2 tablespoons plain olive oil in a small skillet over medium high. When the oil is hot enough that a bead of water jumps off it, add the whole sages leaves. Fry them until they begin to darken, about a minute, then carefully flip them. Continue to fry for another minute or so until the leaves are just starting to brown, then remove them promptly to a paper towel. Set aside. The leaves will brown very quickly, so it is 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 toss to combine over medium heat. Throw in the chopped herbs and give it all a final toss, adding more olive oil if the pasta begins to dry out.
Serve immediately. Garnish with a final drizzle of olive oil, shaved parmesan cheese, and the fried sage leaves. If you used minced truffles, you can add a small dollop on top for effect, but if you do this, do it sparingly because the flavor of truffles is very strong and you don’t want it to overpower the flavors of the herbs. Add a grind of black pepper and you’re done!
