I really like pasta. When other people make it, that is.
I never seem to get it right—it’s never salty enough, or tastes too tomato-ey. Pumpkin, picky eater that she is, won’t touch it, and I never have the heart to make it, knowing the fight that lies ahead. As a result, we have packages of the stuff taking up space in our pantry.
I had heard that adding milk to the pasta would give it a creaminess, but I could never quite achieve it in the past. When I recently purchased mushrooms and spinach, out of the blue this recipe popped into my head. I thought it over for several days, wondering if I would screw this one up too.
When I had run out of ideas for dinner, I finally began experimenting with this combination of ingredients. I had nothing to be afraid of; it turned out beautifully, and it really was so easy.
Everyone loved it (including Pumpkin!) and I can’t wait to make it again!
WHOLE WHEAT SPAGHETTI WITH SPINACH AND MUSHROOMS IN A CREAM SAUCE
- 1 lb whole wheat spaghetti
- 3 cups spinach, chopped
- 2 cups of mushrooms, sliced
- 1 onion, chopped
- 3/4 tablespoon coriander
- 1/2 tablespoon cumin
- 1 teaspoon turmeric
- 2 cups whole milk
- salt and pepper to taste
- Boil water in a stock pot and cook spaghetti according to package directions.
- As spaghetti is boiling, add spinach and mushroom.
- When spaghetti has been cooked al dente, drain. Rinse with cold water to keep spaghetti from sticking together. Set aside.
- In a separate pan, sauté onions until caramelized.
- Add coriander, cumin, and turmeric. Allow spices to incorporate for another minute.
- Add milk, turning heat to low, and allow to simmer for 5-7 minutes.
- Toss in spaghetti-spinach-mushroom and continue to simmer for another 2-3 minutes.
- There should be enough milk/sauce to coat the pasta. If there isn’t add more milk, little by little to achieve desired result. Serves 4-6.