Rigatoni with leek, mushrooms, and spinach

Name: Rigatoni with leek, mushrooms, and spinach - Tudosia B.
Ingredients: 2; 3 tablespoons of olive oil; 100 g leek; 120 g champignon mushrooms; salt; 200 ml cooking cream; 100 ml water; 30 g spinach leaves; 1/3 teaspoon of nutmeg; a little ground black pepper; 150 g penne rigate + salt + water for boiling them (1; 1.5 l).

Pasta/Pizza - Rigatoni with leek, mushrooms, and spinach by Tudosia B. - Recipia

The leek is thoroughly washed under cold running water to remove any impurities and sliced into thin rounds, making sure to use a sharp knife for uniform cuts. Fresh mushrooms, preferably champignon or shiitake, are wiped with a damp sponge to avoid absorbing water, and then sliced thinly so they cook evenly and quickly. In a large pan, add extra virgin olive oil, which will add a special flavor to the dish. Place the pan over medium heat and, once the oil has heated slightly, add the sliced leek along with the sliced mushrooms. Sprinkle a little salt to help release the water from the ingredients and cover the pan with a lid. Let the mixture simmer gently, stirring occasionally, until the mushrooms release their juices and the leek becomes soft and translucent. Meanwhile, prepare the spinach by removing the thick rib from the leaves to obtain only the tender part. After removing the ribs, wash the spinach under cold water, ensuring it is clean, then tear it into smaller pieces. When the leek and mushroom mixture has reduced well, add the cooking cream, which will bring a creamy and rich flavor to the dish. Pour in a little water to adjust the consistency of the sauce, then add the spinach, a pinch of nutmeg for a warm note, and freshly ground pepper to enhance the flavors. Let the sauce simmer further, uncovered, stirring periodically until the liquid has reduced and turned into a thick cream. Meanwhile, prepare the penne according to the package instructions. Boil the pasta in salted boiling water until al dente, then drain and rinse quickly under a stream of warm water to stop the cooking process. Once the pasta is ready, combine it with the rich sauce in the pan, mixing well to allow the pasta to absorb the flavors. Serve immediately, garnishing with a little grated parmesan if desired, and enjoy a delicious dish that perfectly combines the delicate taste of leeks with the aroma of mushrooms and the freshness of spinach. This recipe is not only delicious but also nutritious, providing a balanced meal full of vitamins.