YOUR SOLIN GENERATED RECIPE
Creamy Truffle Mushroom Pasta with Fresh Spinach
Enjoy a luxurious yet balanced dish where earthy cremini mushrooms and fresh spinach are melded in a creamy half-and-half sauce, accentuated with a dash of aromatic truffle oil and a sprinkle of Parmesan. This elegant pasta dish, crowned with perfectly poached eggs, delivers a delightful texture and rich flavor perfect for any meal of the day.
INGREDIENTS
2 oz Whole Wheat Pasta
100g Cremini Mushrooms
1 cup Fresh Spinach
2 Large Eggs
1/4 cup Parmesan Cheese
1/4 cup Half-and-Half
1 tsp Truffle Oil
1 clove Garlic
PREPARATION
Bring a pot of water to a boil and cook the whole wheat pasta according to package directions until al dente. Drain and set aside.
In a non-stick skillet, lightly sauté a minced garlic clove with a few drops of truffle oil until fragrant.
Add sliced cremini mushrooms to the skillet and cook until they begin to soften and develop a golden color.
Pour in the half-and-half and stir, allowing the mushrooms to absorb the creamy texture. Add a dash more truffle oil for enhanced aroma.
Toss in the fresh spinach and cook until just wilted. Stir in the cooked pasta and mix well to combine all flavors.
In a separate pan, poach or softly scramble the eggs, ensuring the yolks remain runny for an extra layer of creaminess.
Plate the pasta mixture, top with the cooked eggs, and sprinkle the grated Parmesan cheese evenly over the dish before serving.