Creamy Penne Au Gratin with Spinach and Mushrooms Recipe
An easy and delicious recipe that will even impress children who aren't fond of vegetables!
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.