Pasta with assorted mushrooms, cream, parmesan and spinach

Ingredients

• 400 g Linguine pasta (preferably durum wheat semolina)
• 300 g Mixed mushrooms (Portobello, Chanterelles, Oyster, Café de Paris) (cleaned and sliced thickly)
• 2 c. à soupe Extra-virgin olive oil (for sautéing the mushrooms)
• 2 Garlic cloves (crushed or finely minced)
• 6 Fresh sage leaves (coarsely chopped)
• 150 ml 35% fresh cream (at room temperature)
• 50 g Grated Parmesan (high quality, freshly grated)
• 100 g Fresh spinach (washed and drained)
• to taste Salt
• to taste Ground black pepper

Instructions

1. Preparation

   Rinse the mushrooms under cold water, pat dry with paper towels, then slice them thickly. Crush or mince the garlic cloves, coarsely chop the sage, and grate the Parmesan.

   Time: PT5M

2. Cooking the pasta

   Bring a large pot of salted water to a boil (10 L of water for 400 g of pasta). Add the linguine and cook al dente (about 9 min). Reserve ½ cup of cooking water before draining.

   Time: PT10M

   Temperature: 100°C

3. Sauté the mushrooms

   Heat 2 tbsp olive oil in a skillet over medium‑high heat (≈180°C). Add the mushrooms in a single layer and let them brown without stirring for 3 min, then flip and cook another 3 min until golden.

   Time: PT8M

   Temperature: 180°C

4. Add garlic and sage

   Stir in the minced garlic and chopped sage, sauté for 1 min while constantly stirring to release aromas without burning the garlic.

   Time: PT2M

   Temperature: 180°C

5. Deglaze

   Pour 2 tbsp of the pasta cooking water into the skillet, scrape the browned bits from the bottom, then let the water evaporate completely.

   Time: PT2M

   Temperature: 180°C

6. Stir in the cream

   Pour in the fresh cream, reduce heat to medium (≈150°C) and let simmer for 3 min until slightly reduced and thickened.

   Time: PT3M

   Temperature: 150°C

7. Add Parmesan and spinach

   Stir in the grated Parmesan and fresh spinach, mix until the spinach wilts and the cheese melts, about 2 min.

   Time: PT2M

   Temperature: 150°C

8. Drain the pasta

   Drain the linguine, keep ½ cup of cooking water, then transfer them to the skillet.

   Time: PT2M

9. Combine pasta and sauce

   Toss the pasta with the sauce, gradually add the reserved cooking water until a creamy consistency is achieved, season with salt and pepper.

   Time: PT3M

   Temperature: 150°C

10. Plating and serving

    Place the pasta on warm plates, drizzle with olive oil, add a little extra Parmesan and a few sage leaves. Serve immediately.

    Time: PT2M

Nutrition Facts

Calories

550

Protein

20 g

Carbohydrates

70 g

Fat

20 g

Fiber

5 g

Ingredient Substitutions

• Instead of Linguine pasta: Spaghetti, Tagliatelle
• Instead of Mixed mushrooms (Portobello, Chanterelles, Oyster, Café de Paris): Button mushrooms, porcini
• Instead of Extra-virgin olive oil: Canola oil, butter
• Instead of Garlic cloves: Garlic powder (½ tsp)
• Instead of Fresh sage leaves: Fresh thyme, rosemary
• Instead of 35% fresh cream: 30% liquid cream, soy cream
• Instead of Grated Parmesan: Pecorino Romano, Grana Padano
• Instead of Fresh spinach: Swiss chard, kale

Equipment Needed

• Large pot
• Colander
• Heavy-bottomed skillet (sauté pan)
• Wooden spatula
• Chef's knife
• Cutting board
• Measuring cup
• Cheese grater
• Serving plate or presentation dish

Critical Steps — Do Not Skip

• Sauté the mushrooms until golden
• Reduce the cream without boiling
• Adjust the sauce consistency with the pasta cooking water

Chef Tips from the Video

• Use seasonal mushrooms for deeper flavor
• Add a pinch of grated nutmeg to the cream for a subtle note

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days. Reheat gently over low heat with a splash of cream or water.

Freezer: Not recommended: the cream may separate.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Slice the mushrooms and mince the garlic a day ahead and keep them refrigerated in an airtight container
• Grate the Parmesan in advance
• Pre‑measure the cream and reserved cooking water