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🍽️ Fusilli in Cream Sauce with Spinach and Mushrooms

600 kcal · 30 min · 4 servings

Ingredients

• yellow onions 1 pc.
• garlic cloves 1 pc.
• leaf spinach 300 g
• white mushrooms 500 g
• salt pinch
• fusilli 500 g
• oil 2 tbsp
• butter 1 tbsp
• herbs of Provence, dried 1 tsp
• whipping cream 200 g
• black ground pepper pinch

Instructions

1. 1. Cut the onion in half and peel it. Dice the onion finely.
2. 2. Peel the garlic clove. Slice the garlic thinly.
3. 3. Wash the spinach thoroughly. Spin it dry in a salad spinner.
4. 4. Wipe the mushrooms with a kitchen cloth if necessary. Cut the mushrooms into quarters or eighths depending on their size.
5. 5. Bring about 4 liters of salted water to a boil in a large pot.
6. 6. Cook the fusilli in the boiling water for about 9 minutes until al dente.
7. 7. Drain the pasta in a colander. Reserve about 1 cup of the cooking water.
8. 8. Heat oil in a pan.
9. 9. Fry the mushrooms in the pan for about 4 minutes.
10. 10. Reduce the heat to medium.
11. 11. Add butter, diced onions, garlic slices, and Herbs de Provence to the pan.
12. 12. Sauté the ingredients while stirring occasionally for about 2 minutes. Make sure the garlic and herbs do not burn.
13. 13. Deglaze the pan with whipping cream.
14. 14. Bring the sauce to a boil.
15. 15. Simmer the sauce uncovered over low heat for about 5 minutes.
16. 16. Season the sauce generously with salt and pepper.
17. 17. Add the spinach to the sauce.
18. 18. Stir in some of the reserved cooking water if desired.
19. 19. Plate the fusilli.
20. 20. Pour the cream sauce with spinach over the pasta. Enjoy your meal!

Nutrition per serving

• kcal: 600
• Protein: 18 g · Fett/Fat: 30 g · Carbs: 60 g