Spinach penne with oaks in white wine
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ingredients
250 g penne pasta lots of fresh spinach dried oak hokkaido 4 cloves of garlic 1 pk shallots 1 dl dry white wine 70 g butter olive oil parmesan fresh dandelion oregano salt and black pepper 100 ml of cream or creme fraiche
progress
My friend says there are never enough recipes for a good pasta sauce. At the end of the year, you still think you’ve tried ten out of fifty kinds and you keep making your favourite ones over and over . You’ll love this one, it cooks fast and even greener in a “continuous household”. I’ll tell you why. I put pasta on to cook and had no idea how I was going to enrich it yet. The child quite often asks for bare or ” pasta in bianco”, either with olive oil only or a combination of oil and butter. So I added wine to these. And the child flavored a cup of plain penne with mushroom water. As the pasta water was boiling, I threw in the rest of the dried oak we brought back from the Dolomites last year. A few minutes before they finished cooking, the sliced hokkaido squash ended up in the pot. I took that one out in a minute. I strained the cooked mushrooms and continued to cook penne (a type of pasta) in the water. I saved the pot, water and time. And the pasta got an oak and pumpkin flavor this way. They really only needed a little butter and parmesan cheese and we wouldn’t have gotten to the sauce. While the mushrooms were cooking, I managed to run down to the garden and pick some fresh spinach, chives from the herb spiral, and chop up a piece of hokkaido we’d been given as a gift. The wine came from a neighbour, it’s good to live like this, yet the finished food is ordinary and relatively cheap.
1.
As I mentioned above, I put the mushrooms in the boiling pasta water to cook first and submerged the hokkaido slices for a minute. I took those out , cooked the mushrooms and in the meantime chopped the shallots finely.
2.
In a deep frying pan, I sauteed the shallots in oil and butter. Added the strained and cooked mushrooms, added the pressed garlic and didn’t forget to throw the pasta into the boiling water after the mushrooms . It cooks for about 6-8 minutes, so you can make the sauce in the meantime.
3.
Pour wine over mushrooms, add crushed black pepper and oregano. Once the wine has evaporated, add the spinach, lightly cover with pasta water and add the cream or creme fraiche. Stir constantly.
4.
Add the printed hokkaido pumpkin to the finished sauce, I always slice it with the skin on, which will let its firmer texture stand out.
5.
Strain the cooked pasta and place it in a pan, where it will reheat for a minute and mix with the flavors of the sauce. Serve on a warmed plate, generously sprinkled with Parmesan cheese and chopped chives.
6.
TIP: You can also prepare the sauce without the mushrooms and whisk until smooth at the end. If you have mushrooms, you can grill them and serve them on top of the pasta with Parmesan cheese.
