Fusilli in mushroom sauce and spinach salad with apple, blue cheese, and hazelnuts

Fusilli in mushroom sauce with spinach, apple, blue cheese, and hazelnuts

Preparation time: 15 minutes
Cooking time: 25 minutes
Total: 40 minutes
Servings: 4

Who doesn't love a dish that combines the rich flavors of mushrooms with the freshness of a salad? This recipe for fusilli in mushroom sauce, accompanied by a vibrant salad of spinach, apple, blue cheese, and hazelnuts, is not only delicious but also packed with nutrients.

Recipe history

Pasta recipes have a long history, rooted in the culinary traditions of many cultures. Fusilli, a type of spiral-shaped pasta, is perfect for holding sauces, and the combination with mushrooms adds an extra layer of flavor. The spinach salad with apple and blue cheese perfectly complements this dish, bringing a crunchy note and pleasant acidity.

Necessary ingredients

*For pasta:*
- 320 grams whole wheat fusilli
- 25 grams dried porcini mushrooms
- 2-4 garlic cloves (to taste)
- 1/2 dried chili (optional, for a spicy kick)
- 250 grams fresh mushrooms (preferably champignon or cremini)
- 6 sprigs of fresh thyme
- 1/2 teaspoon truffle oil
- 1 lemon (zest and juice)
- 1/2 bunch of fresh parsley
- 150 grams cottage cheese or fresh cow cheese

*For salad:*
- 2 tablespoons raw and unsalted hazelnuts
- 200 grams fresh spinach
- 1 apple (preferably a crunchy one, like Granny Smith)
- 40 grams blue cheese (or your favorite type of blue cheese)

Step by step for a perfect result

1. Hydrate the porcini mushrooms: Start by placing the dried porcini mushrooms in a bowl with hot water. Let them hydrate for 15 minutes, until they become soft. These mushrooms will add intense flavor to your sauce.

2. Prepare the mushroom sauce: In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the crushed garlic and dried chili and sauté for 1-2 minutes, until golden and fragrant. Add the sliced fresh mushrooms and thyme sprigs and cook everything for 5-7 minutes, until the mushrooms soften.

3. Boil the pasta: In a large pot of boiling salted water, add the fusilli and cook according to the package instructions. Usually, they cook for 8-12 minutes. Don't forget to save a cup of the pasta cooking water.

4. Toast the hazelnuts: In a dry skillet, add the hazelnuts and toast them over low heat for 5-6 minutes, stirring constantly, until golden. Then, remove them to a plate and, after they cool slightly, crush them gently.

5. Assemble the salad: In a large bowl, add the washed fresh spinach. If desired, you can chop it a bit to make it easier to eat. Slice the apple thinly or grate it. Add the blue cheese broken into large pieces and the toasted hazelnuts.

6. Transform the mushroom sauce: When the mushrooms are ready, take the sauce off the heat and use an immersion blender to turn it into a smooth paste. Add 3 tablespoons of the pasta cooking water, truffle oil, salt, and pepper to taste. Let it simmer over low heat for a few minutes.

7. Combine the pasta with the sauce: Once the pasta is ready, drain it (keeping a little water) and add it to the skillet with the sauce. Mix well and, if the sauce is too thick, gradually add water from the pasta cooking water until you achieve a creamy consistency.

8. Finalize the dish: Add the lemon zest and chopped parsley to the sauce, along with the cottage cheese. Mix gently, being careful not to crumble the cheese.

9. Serving: Place the pasta on plates and serve it alongside the spinach salad. Drizzle the salad with lemon juice and olive oil, and for an extra flavor boost, you can add a pinch of salt and pepper.

Useful tips and variations

- Choose a variety of mushrooms: You can experiment with different mushrooms, such as shiitake or portobello, to add a diversity of flavors.
- For a vegan option: You can replace cottage cheese with tofu or a plant-based yogurt.
- Add protein: If you want to make this dish more substantial, you can add grilled chicken or shrimp to the mushroom sauce.

Frequently asked questions

1. Can I use gluten-free pasta?
Yes, you can use rice flour or vegetable pasta for a gluten-free option.

2. How can I store leftovers?
The fusilli with mushroom sauce can be stored in the refrigerator for 2-3 days. Reheat over low heat, adding a little water to revive the sauce.

3. What drinks pair well with this dish?
A dry white wine or a cold herbal tea would be excellent combinations to complement the flavors of this dish.

Nutritional benefits

This dish is not only tasty but also healthy. Whole wheat pasta provides fiber, while mushrooms are rich in antioxidants. Spinach brings a wealth of vitamins and minerals, and hazelnuts are an excellent source of healthy fats.

In conclusion, this recipe for fusilli in mushroom sauce with spinach, apple, blue cheese, and hazelnuts is a perfect choice for a healthy and delicious dinner. Whether you enjoy it with family or friends, it is a dish that will bring smiles to everyone’s faces. Enjoy your meal!