My cravings for burrata started stalking me again. I usually just eat it with toast, but this time I used it to top a creamy mushroom pasta. A super easy and comforting dish now that the temperature is dropping. I’m already looking forward to spring and it’s not even winter yet. Brr!
This recipe serves 2.
250gr of the pasta of your choice, I used squid ink spaghetti
4 tablespoons of butter
1 tablespoon of olive oil
3 shallots, chopped
2 cloves of garlic, minced
250grs of chestnuts mushrooms, chopped
1 cup of white wine
250grs of cream
60grs of baby spinach
Place the butter and the olive oil in a large pan over medium heat. Once the butter has melted, add the shallots and cook them until they become translucent. Then add the garlic and mushrooms. Cook them until the mushrooms are soft. In the meanwhile, cook the pasta as instructed on the package.
Then add the white wine to the mushrooms and stir until half of it has evaporated. Add the cream, and season with salt and pepper. Cook for a couple of minutes and then add the spinach. Stir until the spinach has wilted. Taste for salt and pepper.
Serve with a piece of burrata. Drizzle some olive oil on the burrata and sprinkle some freshly ground pepper. Enjoy!