- 350 gram dried farfalle pasta
- 100 gram fresh spinach leaves
- 300 gram button mushrooms
- 150 gram diced ham
- 4 shallots
- 2 cloves of garlic
- 80 ml white wine (1/3 cup)
- 80 ml Philadelphia (1/3 cup)
- Olive oil
- Freshly chopped parsley
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Kitchen equipment needed
- Large pan
- Large non-stick frying pan
- Chef’s knife + cutting board
- Wooden spoon
Preparation — 15 minutes
CUT the button mushrooms and shallots in thin slices, set aside. CRUSH two cloves of garlic. Fill the large pan with water, add salt and let come to a boil. Cook pasta until al dente (explanation below), then drain the pasta using the strainer and put back into the large pan.
adjective & adverb
(of food, typically pasta) cooked so as to be still firm when bitten.
POUR over some olive oil, stir and cover with the lid. The added olive oil will prevent the pasta as much as it can from sticking.
Cooking the ham mushroom and spinach farfalle — 20 minutes
POUR olive oil into the large non-stick frying pan. Heat over medium-high heat. Cook the sliced button mushrooms for about 5 minutes, or until golden brown. ADD diced ham, sliced shallot and crushed garlic cloves. Stir and cook for another two minutes.
ADD 80 ml (1/3 cup) white wine and let simmer until most of the moisture has been evaporated. REDUCE heat to medium, then add 80 ml (1/3 cup) Philadelphia, spinach leaves and cream (as much as you like). Let simmer for another 4 to 5 minutes, or until the sauce has thickened lightly.
POUR sauce over the pasta, rinse a small handful (1/4 cup) of parsley. Finish by seasoning the dish with freshly ground pepper and garnish with the parsley. Enjoy!