Pasta With Camembert, Mushrooms and Spinach

Pasta With Camembert, Mushrooms and Spinach
(Adapted from Eating Well)
Serves 4


2 cups fresh spinach
Olive oil
1 wheel of Camembert cheese (5-7" diameter), with the white mouldy rind
Olive oil
1 8-oz package button mushrooms, sliced
1 onion, chopped
1 garlic clove, chopped
1/4 tsp oregano
1/4 tsp basil
pinch salt
Sweet Sherry or white wine (for deglazing)
Pasta of your choice for 4 people
1 tbsp White Balsamic vinegar


1. Preheat oven to 375 F.

2. Wash spinach and set aside to dry. If your spinach leaves are large, chop them up.

3. Drizzle some olive oil in a small pan and set the Camembert wheel into the pan. Bake at 375F for about 40 minutes.

4. Drizzle some olive oil in a large pan. Add the mushrooms and onions. Sauté for about 7-10 minutes until the onions are soft.

5. Add the garlic, herbs and salt. Sauté for another 3-4 minutes. Add a splash or two of sweet Sherry or white wine and simmer a few minutes. Cover and set aside to keep warm.

6. Start your pasta and cook as desired.

7. Place the spinach into a strainer/colander and drain the pasta over the spinach. This will cook the spinach just perfectly. Reserve a little bit of pasta water to add to the sauce, maybe 1/4 - 1/2 cup.

8. When your Camembert is ready, remove it from the oven. Carefully place it into the pan with the veggie mix. Slice the wheel in 4-8 pieces and mix it all up - leave the bloomy white rind on!

9. Add your pasta and spinach and mix well. Depending on your taste, add some of the pasta water, but you want the sauce to be more of a coating on the pasta rather than a liquid sauce.

10. Drizzle the vinegar over the pasta and mix well.


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