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Bowtie Pasta with Wild Mushrooms, Baby Spinach and Almonds

 pab450
Prep Time
0
min.
Total Time
45
min.
Servings

0

What You Need

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Make It

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  • 1. Place dried mushrooms in a medium bowl and cover with 1 cup boiling water. Let stand 15 minutes. Drain mushrooms through a paper towel-lined sieve, reserving soaking liquid. Rinse mushrooms to remove any leftover grit and chop into small pieces; set mushrooms and soaking liquid aside.
  • 2. Meanwhile, cook pasta according to package directions without added fat or salt. Transfer to a large bowl and cover with foil to keep warm.
  • 3. Heat oil in a large saucepan over medium heat. Add garlic and fresh and dried mushrooms and cook until fresh mushrooms wilt and release juice, 3 to 5 minutes.
  • 4. Dissolve cornstarch in 1/4 cup cold water and add to skillet with the reserved mushroom soaking liquid. Simmer 1 minute, until sauce thickens. Season to taste with salt and pepper.
  • 5. Pour hot mushroom sauce over pasta, add spinach and toss to combine (hot sauce will wilt spinach leaves). Add parmesan and almonds and mix will.

Notes

Makes about 1 1/2 cups per serving.

Ratings & Reviews

123069

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