Creamy Mushroom Spinach Pasta

• 57 g unsalted butter, divided
• 454 g mushrooms, thinly sliced
• 1 small onion, diced
• 120 g baby spinach
• 1 red bell pepper, diced
• 4 garlic cloves, minced
• 40 g flour
• 2 bouillon cubes
• 960 ml milk
• 240 ml chicken stock
• 80 ml cream (heavy or coffee cream)
• 15 ml soy sauce
• 15 ml dried parsley
• 3 ml each: mustard, onion and garlic powders
• 5 ml each: dried thyme and oregano
• kosher salt and freshly ground black pepper, to taste
• 75 g Parmesan, grated
• 454 g penne, uncooked
• 113 g mozzarella cheese, grated
• 7 g panko breadcrumbs, sautéed in olive oil for an optional crunch

Mga Tagubilin

1. Mushroom Sauce

   1

   Bring a large pot of salted water to a boil. Preheat the oven to 350°F (175°C).

2. 2

   In a large heavy-bottomed pan, melt 2 tbsp (30g) butter over medium-high heat. Add the mushrooms and sauté for 7–10 minutes until they release their liquid and become lightly golden brown. Add salt, bell pepper, onions, and continue cooking for another 5 minutes until the onions are softened and translucent.

3. 3

   To the same pan, add the remaining 2 tbsp (30g) butter over medium heat. When the butter is melted, add the flour and cook for a minute or two to cook off the raw taste. Add the garlic and cook for 30 seconds but do not burn or brown. Add the bouillon cubes and break them up with a spoon. Pour in the milk a little at a time, stirring vigorously. Add the cream and chicken stock. Add the spinach and let it wilt (alternatively, spinach could be blanched in hot water for a minute then drained). Cook the sauce for about 4 minutes until lightly thickened. Season with salt and pepper, add garlic powder, onion powder, all the herbs, and mustard. Add soy sauce. Stir in the Parmesan. Set the sauce aside.

4. Pasta Assembly

   4

   Boil the noodles to al dente or just shy of al dente—about 1–2 minutes less than the package instructions. Drain and reserve the pasta cooking liquid. Stir the noodles into the sauce. If needed, add some pasta cooking liquid to thin out the sauce; it should be thick, smooth, and silky but not soupy. Top with mozzarella. Bake in the preheated 350°F (175°C) oven for about 15–20 minutes until the cheese is melted. You can also top it with optional panko breadcrumbs. If desired, you can broil the dish for a few minutes to brown the cheese.