Deconstructed Creamy Mushroom and Spinach Pasta

When I saw Pam’s recipe for this dish on her For The Love Of Cooking blog I knew I wanted to give it a try soon.  But when I ran it by Bev, she said she liked the ingredients but not as a lasagna as she’s not a big fan of baked pasta dishes and they are usually more work to make. 

So, I decided to use the same ingredients except the noodles but turn it into a tossed pasta dish which I think might fit the term “deconstructed” which was popular a few years ago.  But since I’m unsure, please forgive my ignorance if I used the term wrong.  You can click on the this link to visit Pam’s blog for her original recipe and several great pics. 

Creamy Mushroom and Spinach Pasta – Adapted from For The Love Of Cooking

Ingredients:

8 oz container of ricotta

½ cup shredded mozzarella

2 tbsp parmesan freshly grated

1 small egg beaten

1 tbsp fresh parsley chopped (plus more for garnish)

S&P to taste

1½ tbsp butter divided

½ small sweet yellow onion diced

Pinch of crushed red pepper flakes

8 oz button mushrooms sliced

8 oz cremini mushrooms sliced

2 cloves of garlic minced

1 lb shaped pasta - I used rotini

2½ tbsp butter

2½ tbsp flour

2 cups whole milk

Dash of fresh nutmeg grated

S&P to taste

2 large handfuls of baby spinach

Instructions:

1. Prepare the ricotta mixture by combining the ricotta cheese, 1/4 cup of mozzarella cheese, 2 tbsp freshly grated Parmesan cheese, small egg, fresh parsley, salt and pepper, to taste. Stir until well combined; set aside.

2. Cook the pasta to desired doneness per package directions, drain and put back into the pasta pan - cover to keep warm.

3. When the pasta water heat is turned on, melt 1 tablespoon of butter in a large skillet over medium heat. Add the onion and mushrooms and cook until the onion is translucent and the mushrooms have given up most of their liquid.  Season with S&P.

4. Stir in the minced garlic and a pinch of crushed red pepper flakes.  Cook, stirring constantly until garlic can be smelled.

5. Pour into a bowl; set aside.

6. Prepare the white sauce by heating the remaining 2½ tablespoons of butter in the same large skillet over medium high heat.

7. Add the flour to the melted butter then stir with a whisk for 1-2 minutes, stirring constantly.

8. Slowly add the milk to the skillet while continuously whisking.

9. Cook and whisk over medium heat until bubbly and thickening.

10. Season with dash of freshly grated nutmeg and S&P, to taste.

11. Stir the cheese mixture and veggies into the sauce and cook until they are reheated. 

12. When the pasta is about done, stir in the spinach and pour the sauce over the drained pasta and mix well.  Add spinach earlier if you want it more wilted – my boss didn’t.

13. Plate and top with fresh grated Parmesan and parsley or green onions.

We all thought it was very good and it could certainly be considered as comfort food.  It worked well as a tossed dish and the sauce was just the right amount.  I can't compare the taste to Pam's lasagna, but without the layers, I'm sure the texture was different.  

After getting everything prepped, it only took about 20 minutes total cooking time, thus saving much of the assembly and the 35-40 minute baking time for the lasagna - the sauce and pasta were done within a couple minutes of each other.  So I thought it turned out very well for my first deconstruction and I look forward to giving another one a try.  Thanks Pam for another delicious meal.

I would definitely make it again and perhaps add some baked chicken – Bev suggested some chopped ripe olives might be good.  Thanks Pam for a delicious supper.

Photos can be enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

5/14/20 event date