Homemade Spinach Pasta in Mushroom Sauce
I have to admit, I was extremely nervous trying this recipe. Don’t get me wrong. The recipe is fairly simple and has two very known components. Pasta and a creamy sauce. So what was my problem? I had taken it upon myself to make everything from scratch today. That meant making my very own pasta dough. Yes I did! 🙂 My challenge was that I never ever tried it on my own. Only watched videos of master chefs make the dough and roll out beautiful and perfect strands of it. My intention was not just to make plain pasta but fresh spinach pasta. 🙂 My other challenge was; I do not own a pasta roller machine, so I knew making this by hand involved some serious exercise. Well nothing is possible without persistence and so I set out with determination.
My husband exclaimed – ‘ You are really trying it ???!!??’
Well, I tried and guess did fairly well. I was elated with the look of lush green homemade pasta. For the record, it wasn’t as difficult as I thought it would be. It was all worth the time and effort. From making the dough to rolling out the pasta, cooking it and making the sauce all in one hour 🙂
From the plate… to tummy…to Food Heaven.. 5 mins 🙂
This wouldn’t have been possible if I didn’t have my sous chef and guinea pig for taste testing – My husband 🙂 Thank you again…
For the Spinach Pasta Dough :
75g baby spinach leaves
1/2 teaspoon salt
120g all purpose flour
2 tsp olive oil
- Boil water in a saucepan. Add washed spinach leaves to it and cook for 5 mins until the leaves wilt down and tender.
- Remove from heat and drain it onto a sieve. Run it under cold water to stop the cooking process.
- Put the spinach in a blender along with the egg and salt. Blend till smooth.
- Change to a dough mixing attachment and add enough flour to make a stiff dough.
- Turn dough out onto a lightly floured surface. Knead for 1 minute.
- Roll out the dough very thinly on a lightly floured surface. If you check the process collage you can see how thinly the dough was rolled – you can see the light through. If you have a pasta roller, it will save your arms some effort.
- Cut into desired lengths. Spread out on a rack.
- In another deep pot, boil water and add salt to it. Add olive oil into it.
- Once the water reaches a rolling boil, add the fresh rolled pasta. A note here – fresh pasta cooks really quick. Keep an eye here. It took me exactly 4 mins to cook it to al dente. Another tip is you know fresh pasta is cooked when it rises to the surface.
- Drain into a sieve and set aside while you prepare the sauce.
For the Mushroom Sauce:
15g or 1 tbsp butter
15g or 1 tbsp flour
3tsp olive oil
1 clove garlic, peeled and crushed
100g mushrooms, sliced
150ml warm milk
Half stock cube (optional)
1tsp italian seasoning (mix of herbs)
2 tbsp parmesan cheese
salt and freshly ground black pepper to taste
- Heat olive oil in a frying pan and fry sliced mushroom until golden brown.
- Remove from heat and set aside in a plate.
- In the same pan heat butter and add the crushed garlic.
- Add the flour and cook until the raw smell disappears. This is the roux for making the sauce.
- Add warm milk slowly to this roux whisking continuously. Cook until the liquid thickens. This is basic bechamel sauce.
- Season with salt, pepper and Italian seasoning.
- Add the cooked mushrooms and parmesan cheese and combine well. You can add more milk or water to get the right consistency of sauce you desire.
- Add the cooked pasta. Mix gently and serve hot.
This recipe was submitted to the #FogFunAndFood Contest. The contest was to create a dish using a particular set of ingredients. ( spinach & mushrooms)
I hope you like this recipe and do give it a try. Incase you do try this recipe or any other recipe from my blog, do let me know your feedback and experience cooking it. I would love to hear from you.
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Love & Hugs,