Ingredients
- 400 g penne, or other tubular pasta, reserving 1/4 cup (60 ml) of the cooking liquid
- 1/3 cup extra-virgin olive oil
- 3 shallots, chopped
- 4 garlic cloves, finely sliced
- 500 g mixed mushrooms (such as oyster, shiitake, cremini), chopped into bite-sized pieces
- 4 sprigs fresh thyme, leaves removed
- 2 tablespoons fresh chopped marjoram
- 250 g gorgonzola, roughly chopped
- 200 g baby spinach leaves (about 5-6 handfuls)
- sea salt and freshly ground pepper, to taste
- freshly grated parmesan, to taste
Instructions
- Bring a large pot of salted water to the boil and cook the pasta according to packet instructions until al dente. Drain, reserving about 1/4 cup (60 ml) of the cooking liquid.
- Meanwhile, in a large deep skillet, sauté shallots and garlic in 3 tablespoons of the olive oil over medium-high heat, stirring until lightly browned, about 3 minutes. Add the mushrooms and a pinch salt. Continue to cook over medium-high heat, stirring occasionally, until mushrooms are tender; about 5 minutes.
- Drain pasta and return to the saucepan; toss with remaining olive oil, mushroom mixture, fresh herbs, gorgonzola and finally the spinach. Stir in one tablespoon of the cooking liquid at a time until sauce reaches the desired consistency and the spinach has wilted. Season pasta with salt and pepper. Garnish with parmesan and serve immediately.