Tuesday, September 21, 2010

A Recipe for My Sister: Spinach Linguine in a Mushroom Cream Sauce

Just last week my sister Regan made her boyfriend of 5 years her first home cooked meal. She treated him to my mother's super easy yet delicious Chicken and Wild Rice recipe and he in turn challenged her to try to cook dinner every Tuesday night. No pressure or anything Regan. She thought about making another family recipe, Sweet and Sour Chicken. My response was that she shouldn't do chicken for her first two meals. So here is a little guidance from her older, more domesticated sister. May your bellys be full and your pasta bowls empty!

Dearest Sister, You'll Need:
  • One shallot 
  • One clove of garlic
  • 6-8 ounces mushrooms
  • 1/2 cup of frozen peas
  • 1/2 tablespoon butter (tried to limit this as much as possible, but what's a cream sauce without it)
  • Approximately 2 tablespoons olive oil
  • One package spinach linguine (I like Trader Joe's)
  • White wine (I used the Pancake Cellars White Wine - just $5 and a cute bottle)
  • 1/2 cup of half & half
  • Parmesan cheese
  • Sea salt and fresh cracked pepper
  • Red pepper flakes (optional)

  • Start to boil a large pot of water to cook the pasta in
  • White waiting for the pasta to boil:
    • Chop the shallot and add to a hot pan with olive oil and butter
    • Slice mushrooms and garlic
    • Once the shallots are translucent (couple of minutes), add mushrooms and garlic to pan. Cover and cook over med-low heat for 5-10 minutes (until mushrooms are cooked through).
  • After mushrooms are cooked and pasta water has come to a boil, salt the pasta water and add the linguine.
  • While the pasta is cooking, finish the sauce:
    • Turn the pan up to high and add a healthy splash of white wine (if I had to guess, a 1/4 cup)
    • After the wine has evaporate, add half and half
    • Allow sauce to thicken for a couple of minutes and add a few table spoons of Parmesan cheese and season with salt, pepper and red pepper flakes.
  • Drain noodles and combine with sauce and frozen peas. Mix thoroughly until peas have defrosted.
  • Makes 2 (really healthy) - 3 servings

Pour yourself a nice glass of leftover wine and bon appetite! To set this recipe over the top, you can always add a few slices of sliced prosciutto.

I made this last night and wish I toke pictures! Regan, you'll have to take a picture for me when you make it tomorrow. 

1 comment:

  1. sounds awesome! I'm wondering if I should do a test run before I make it for him..between this recipe, your tamales (great by the way) and all of mom's recipes hopefully I can come up with something edible.:)


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