Go Back
–+ servings
Dried Porcini Mushroom Pasta with Spinach
Print Recipe

Porcini Pasta Recipe

Creamy and rich Porcini Mushroom Pasta with cream, parmesan and fresh spinach for s restaurant quality pasta at home!
Cook Time20 minutes
Mushroom soaking30 minutes
Course: Dinner
Keyword: mushrooms, pasta
Servings: 6
Calories: 409kcal

Equipment

  • large skillet or saute pan

Ingredients

  • 8 oz Mafaldine pasta  (or other long pasta, such as pappardelle) 
  • 2 tablespoon unsalted butter
  • 1 shallot minced
  • salt and pepper, to taste 
  • 4 cloves garlic minced
  • 1 tablespoon white miso paste
  • 1 cup dried porcini mushrooms (heaping cup) 
  • ½ cup dry white wine (such as Sauvignon Blanc) (or low sodium chicken broth)
  • ½ cup reserved porcini soaking liquid  (see recipe)
  • 1 cup heavy cream
  • 5 oz baby spinach 
  • ¾ cup grated parmesan cheese
  • 1 cup reserved pasta water (as needed)

Instructions

  • Cover dried porcini mushrooms with 2 cups boiling water for 30 minutes. Add a cover to keep them submerged, if needed.
    2. When softened, strain and reserve soaking liquid, and give them a rough chop. Set aside.
    3. Boil pasta in a large pot of salted water according to package directions for al dente. Reserve 1 cup pasta water before draining.
    4. Add butter to a large skillet, and melt over medium heat.
    5. Once butter is melted, add shallot, season with salt and pepper, and cook 2-3 minutes, until softened.
    6. Add garlic and miso paste, stir to combine, and cook- stirring occasionally for 1 minute.
    7. Add chopped porcini mushrooms and cook 1 minute more.
    8. Add dry white wine, and cook, stirring occasionally, until mostly evaporated, 3-4 minutes, scraping up and browned bits from bottom of the pan.
    9. Add reserved mushroom soaking liquid and heavy cream, and cook until thickened slightly, 5-7 minutes.
    10. Stir in baby spinach and cook until just wilted, 2-3 minutes, stirring occasionally.
    11. Turn off the heat, and add the drained pasta. Toss to coat in the sauce.
    12. Fold in the parmesan cheese.
    13. Add pasta water a little bit at a time, as needed until sauce is desired consistency.
    Serve with additional parm and chives, if desired.

Nutrition

Calories: 409kcal | Carbohydrates: 35g | Protein: 13g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 95mg | Sodium: 345mg | Potassium: 374mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3039IU | Vitamin C: 8mg | Calcium: 219mg | Iron: 2mg