Categories: Pasta
Ingredients
- 6 oz. Gemelli Pasta
- 10 oz. Cremini Mushrooms
- 1 Shallot
- 2 Garlic Cloves
- 4 fl. oz. Marsala Wine
- 2 tsp. Vegetable Base
- 2 oz. Baby Spinach
- ⅗ oz. Butter
- 1 oz. Grated Parmesan Cheese
- 1 oz. Shredded Swiss Cheese
Directions
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Preheat the broiler. Bring a medium pot of salted water to a boil. Thoroughly rinse produce and pat dry. Prepare a casserole dish with cooking spray.
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Add pasta to boiling water and cook until al dente, 12-13 minutes. Reserve ½ cup pasta water. Drain pasta in a colander. While pasta cooks, prepare ingredients.
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Cut mushrooms into ¼" slices. Peel and mince shallot. Mince garlic.
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Place a large non-stick pan over medium-high heat with 2 tsp. olive oil. Add mushrooms to hot pan and cook undisturbed until lightly browned, 3-4 minutes. Then stir often until soft, 2-3 minutes. Add shallot and garlic and cook until fragrant, 1-2 minutes. Season with a pinch of salt and pepper. Add marsala wine, bring to a simmer, and cook until evaporated, 3-4 minutes.
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To pan with mushrooms, stir in pasta water and vegetable base. Bring to a simmer and add pasta, spinach, butter, and Parmesan. Stir occasionally until slightly thickened, 3-4 minutes. Remove from burner and season to taste with salt and pepper.
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Transfer pasta mixture to prepared casserole dish. For best results, use 9 by 13" casserole dish. You may also use a cast iron pan. Top pasta with Swiss cheese. Broil until cheese is browned and bubbling, 2-3 minutes. Remove from broiler. Serve meal family style. Bon appétit!