I always make Chicken Florentine Pasta but my daughter wanted to take Florentine Pasta to school and share it with a friend who is a vegetarian. So, I made the pasta with shiitake mushrooms to get that meaty flavour at the same time keep it vegetarian. Kids loved this pasta and wanted me to continue with shiitake mushrooms going forward.
Sending this dish over to kids delight event hosted by Ritu under pizzas and pasta. Also, sending it to our Blogging Marathon #106, week 2 day 1 post.
Preparation Time : 5 minutes
Cook Time : 25 minutes
Serves : 4
Shiitake Mushrooms: 10 diced
Penne pasta : 350 grams
Extra virgin olive oil : 1 tablespoon
Fresh ground pepper and salt
Oregano : 1/2 teaspoon
Italian seasoning: 1 teaspoon
Red chilli flakes : 1/2 teaspoon
Garlic cloves : 3 minced
Tomato : 1 1/2 cups chopped
Heavy cream : 2 cups
Shredded mozzarella : 1 1/2 cups
Grated Parmesan cheese : 3/4 cup
Baby spinach : 1 1/2 cups
Parsley : 2 tablespoons chopped
In a large vessel, cook penne pasta according to package instructions until al dente. Drain, add some oil and keep aside.
Heat oil in a large pan, add mushrooms, salt pepper, oregano and saute for 3 minutes. Keep aside.
In the same pan, add minced garlic and tomatoes and cook for 2 minutes.
Add fresh cream, mix well and bring the mixture back to a simmer. Add mozzarella and parmesan cheeses, stir until the cheese melts.
Add Italian seasoning, salt, pepper, red chili flakes, mix well and turn off the stove.
Add cooked pasta and baby spinach, toss well until the pasta is cooked well with the sauce.