- 2 bunches of fresh spinach, stems trimmed, about 1 lb
- 1 lb fresh dark-colored mushrooms, any root ends at the end of the stems trimmed away (I used a combination of oyster and baby bella mushrooms) – see Note 1
- 2 oz / 4 tbsp unsalted butter
- 4 fresh thyme sprigs
- Splash white wine
- 1 cup heavy cream
- ½ cup grated Parmesan cheese, plus more for serving
- 4 servings short dry pasta, about 1 lb (I used Mezzi Rigatoni pasta)
- Salt and pepper
- Clean the spinach well to remove any sand by immersing in a large bowl of cold water or by filing your sink with water. Remove by lifting up out of the water, leaving the sand behind.
- Set up a medium pot of salted water and bring to a boil. Boil the spinach for 2 or so minutes, until wilted. Remove from pot by lifting the spinach out with tongs or a spoon and place in colander. When cool enough to handle, squeeze to remove excess water. Place on a cutting board and roughly chop.
- Prepare the mushrooms by removing the stem ends and chopping or slicing into bite-sized pieces. Add the butter to a large frying pan over medium heat until melted. Add the mushrooms, thyme sprigs and a generous pinch of salt. Sauté the mushrooms – they will first release their water, then the pan will start to dry out and the mushrooms will begin to brown. If needed, add more butter.
- Add a splash of wine to deglaze the pan, then add the cooked and chopped spinach. Mix everything together to combine.
- Add the heavy cream and slowly reduce until you create a saucy mixture. Add the cheese and stir. Taste and adjust the salt and pepper to your liking. This is the final sauce so this is your last chance.
- Cook the pasta per the package directions to al dente. Reserving some pasta water, drain and add the pasta to the sauce in its pan. Heat gently for one minute to meld the sauce and pasta together. If the sauce is too dry, add a little of the pasta water.
- Serve with more grated Parmesan cheese.
Note 1 – use dark colored fresh mushrooms oyster, cremini/baby bella, shiitake, morel, porcini