Welcome to a culinary adventure that turns vegetables into a symphony of flavors and textures. Our Creamy Penne Au gratin with Spinach and Mushrooms is not only a delight for the taste buds but also a sneaky way to win over those vegetable-resistant little ones. As we dive into the depths of this recipe, you’ll soon see why it’s a must-try, particularly during the cool months when you crave warmth and comfort.
Whether it’s a cozy family dinner or a weekend gathering, this recipe brings together the goodness of spinach, mushrooms, and leeks, all embraced in a luscious creamy sauce. It’s a celebration of flavors and textures that will elevate your dining experience, making it perfect for any season.
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A Dish with History
This recipe draws inspiration from classic gratin dishes, where the magic happens when pasta, vegetables, and a rich, cheesy sauce come together. The origins of gratin date back to French cuisine, known for its comforting and hearty dishes. Over time, various adaptations have emerged, each adding its unique twist. Our Creamy Penne Au Gratin pays homage to this culinary tradition while infusing a modern, veggie-centric flair.
Ingredients to make Creamy Penne Au Gratin with Spinach and Mushrooms
The beauty of our Creamy Penne Au Gratin with Spinach and Mushrooms lies not just in the combination of penne, spinach, and mushrooms but in the quality of each element. Opt for 500g of the finest penne pasta, selecting a brand that promises an al dente perfection that will stand up to the creamy embrace of the sauce.
Embrace the verdant freshness of 500g of spinach leaves, choosing organic if possible. Washing each leaf with care ensures a clean, earthy flavor that elevates the dish. As for the mushrooms, 300g of meticulously sliced white mushrooms provide a meaty texture that adds depth to every bite.
When it comes to leeks, don’t settle for less. The white part of 2 leeks, thinly sliced, introduces a mild oniony sweetness, perfectly complementing the ensemble. The aromatic dance of 1 finely chopped onion enhances the flavor profile, infusing each spoonful with savory goodness.
Now, let’s talk about the dairy delights that make this dish truly creamy. In a bowl, blend together 330ml of light cream, 600g of fresh milk, and 2 eggs. The key here is to use high-quality dairy – it’s the backbone of the luscious texture we’re aiming for. Complementing the creaminess, 200g of assorted yellow cheeses, carefully chosen for their melting properties, bring a cheesy symphony to the ensemble.
No dish is complete without the right seasoning. Add a pinch of ground nutmeg for warmth and depth. Don’t forget salt and pepper, adjusting to taste. Lastly, for that perfect finish, use a 1/2 cup of olive oil during cooking, plus an additional 2 tbsp. for the mushrooms. It’s these little details that transform a recipe from good to exceptional.
Ingredient Details
Begin with vibrant spinach leaves, earthy white mushrooms, and leeks for a burst of flavor. The creamy goodness comes from a blend of light cream, fresh milk, eggs, and an assortment of yellow cheeses. A touch of finely chopped onion, olive oil, ground nutmeg, salt, and pepper adds the perfect seasoning to this delightful dish.
How to Cook Creamy Penne Au Gratin
- Start by boiling the penne pasta until it reaches al dente perfection, ensuring it maintains a satisfying bite. Drain and toss it with a touch of olive oil to prevent sticking, reserving a cup of the pasta water for later use.
- In a deep pan, let two tablespoons of olive oil dance as you sauté the mushrooms. A pinch of salt helps release their savory juices. Add in the finely chopped onion and sliced leeks, allowing them to gently sauté until they achieve a golden hue.
- As the veggies transform into a medley of flavors, introduce the spinach and a splash of the reserved pasta water. Lower the heat and let the veggies absorb the liquid, creating a harmonious symphony of tastes.
- Combine the sautéed veggies with the al dente pasta, creating a colorful and nutrient-rich blend.
- In a separate bowl, orchestrate a symphony of creamy perfection by combining cream, milk, eggs, and assorted cheeses. Season with salt, pepper, and ground nutmeg, ensuring every ingredient contributes to the flavor crescendo.
- Grease a 35×25 fireproof dish, letting the ingredients find their places in a delicious ensemble. Cover the dish with aluminum foil and let it bake in a preheated oven at 180 degrees Celsius (356°F) for an hour, allowing the flavors to meld.
- In the final act, remove the foil and let the gratin bake for an additional ten minutes, achieving a golden hue that signals perfection.
Serving the Creamy Penne Au Gratin
Once the Creamy Penne Au Gratin reaches room temperature, behold the masterpiece as you cut it into inviting pieces. The amalgamation of textures—the creamy richness, the al dente pasta, and the tender veggies—makes each bite a delightful experience. Pair it with a crisp green salad or enjoy it as a standalone dish for a veggie feast that satisfies and delights.
Enjoying your dish
Cooking and indulging in our Creamy Penne Au Gratin isn’t just about nourishment; it’s a culinary journey. From the enticing aroma wafting through your kitchen to the satisfaction of savoring each creamy, cheesy bite, this recipe offers a unique experience. So, gather your ingredients, embrace the joy of cooking, and treat yourself to a veggie delight that’s both wholesome and indulgent. Your taste buds will thank you!
Creamy Penne Au Gratin with Spinach and Mushrooms Recipe
Ingredients
- 500 grams penne pasta
- 500 grams spinach leaves only
- 300 grams white mushrooms cut into slices
- 2 piece thinly sliced leeks white part only
- 330 ml light cream
- 200 grams various yellow cheeses
- 600 grams fresh milk
- 2 piece eggs
- 1 piece finely chopped onion
- 1/2 cup olive oil and two tablespoons more for the mushrooms
- 1/2 tablespoon grated nutmeg
- salt
- Pepper
Instructions
- Clean and wash the spinach. Clean and cut the mushrooms, finely chop the onion and slice the leeks.
- Boil the penne pasta until al dente, drain it, and add a little olive oil to prevent sticking. Reserve one cup of the pasta water.
- In a deep pan, heat two tablespoons of olive oil and sauté the mushrooms, adding a pinch of salt to release their juices. Add the finely chopped onion and sliced leeks, and sauté lightly.
- Once they acquire a golden color, add the spinach and a little of the reserved pasta water. Reduce the heat and cook until the vegetable juices are absorbed.
- Next, combine the pasta with the vegetables.
- In a bowl, pour the cream, milk, eggs, and cheeses. Mix well to incorporate with the pasta and vegetables. Add salt, pepper, and ground nutmeg.
- Grease a 35x25 fireproof dish thoroughly and pour in the pasta and vegetable mixture. Cover it with aluminum foil.
- Bake in a preheated oven at 180℃ for one hour. After an hour, remove the foil and bake for an additional ten minutes to achieve a golden color on the gratin.
- Once it reaches room temperature, cut into pieces and serve.
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