Oh Yum! This delicious, rich and cheesy Spinach and Mushroom Cream Sauce served as a landing pad for the Roasted Butternut Squash Ravioli with Three Cheeses and Basil I posted earlier this week.  I’m not going to argue against the calories contributed by the half and half, but I will point out that spinach is high in fiber, and you get plenty of calcium in each serving of the sauce, so go ahead and make a batch!


Spinach and Mushroom Cream Sauce


Ingredients


2 teaspoons olive oil

1/2 large onion, finely diced

3 garlic cloves, minced

1 container sliced mushrooms

9 ounces fresh spinach leaves

1 cup half and half

1/4 cup grated Parmesan cheese

1/4 cup chopped basil

2-3 teaspoons lemon juice


salt and pepper to taste

Directions

1.  Heat olive oil in a large skillet over medium high heat.  Add onion, garlic, and mushrooms.  Saute, stirring occasionally, until the vegetables become tender and golden brown.

2.  Stir in spinach, in batches, if necessary.  Cook until spinach wilts completely, about 3 minutes.

3.  Pour in half and half, lower the heat, and simmer the sauce until it thickens, 10-15 minutes.

4.  Add Parmesan cheese and basil and season with lemon juice, salt and pepper.

5.  Ladle the sauce on the bottom of the plate and serve with Roasted Butternut Squash Ravioli or your favorite pasta.

Can you think of another use for the sauce?  Do share!

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