Brown Butter Mushroom Pasta

Servings: 2 servings

Author: Lorena Salinas from Cravings Journal

Prep Time:
10 minutes

Cook Time:
15 minutes

Total Time:
25 minutes

Main

Low

Instructions

1 Soak the tomatoes in boiling water for 10min to re-hydrate. After that time chop
them nice and small.
2 Place a tablespoon of butter on a pan over medium heat and use it to sauté the
mushrooms. Only add a few at a time; enough to cover the base of the pan. Also
let them stay still for a couple minutes before turning them over so they get a
chance to become golden. Along with the mushrooms add the thyme sprigs to give
the flavour.
3 Remove the mushrooms from the pan and continue cooking the remaining mushrooms
in more butter until they’re all golden. Remove the mushrooms from the pan and
also remove the twigs from the thyme.
4 Start cooking your pasta in plenty salty water. When it’s 3 minutes away from
being ready continue with the sauce.
5 Place the 50g of butter on a pan over medium heat. It’s ready and brown as soon
as it stops sizzling.
6 Immediately add the mushrooms, dry tomatoes and garlic. Stir for a minute. Add
salt and pepper.
7 Add the spinach and stir until it has wilted, about 30 seconds.
8 Drain the pasta and pour it onto the sauce. Mix so the pasta is covered in the
brown butter and serve immediately with toasted almonds and freshly grated
Parmesan cheese.