Creamy Pasta with Pecans and Mushrooms

An excellent recipe I forgot about until very recently; you know me and my love of pecans, so know that this will work with walnuts too (the more traditional version is to use walnuts and spinach pasta). VERY FILLING!


Creamy Spinach Pasta w/ Pecans and Mushrooms

Ingredients:


8 oz. spinach pasta (spaghetti or fettucine, though you can use whichever pasta you like)
2 tbsp butter
1 tbsp olive oil
1 small red onion, quartered and sliced
3-4 large white mushrooms, sliced

1 clove of garlic, minced

1/2 cup roughly chopped pecans

2 tbsp chopped oregano
1 tbsp lemon juice
3 tbsp soup stock + 1 tbsp white wine
4-6 oz mascarpone cheese (depending on how creamy you like your pasta)

Salt + pepper, to taste

1. Put saucepan of water + a little salt to boil; meanwhile, heat butter and oil in another saucepan, add onions, and cook until soft and slightly caramelized. When water has boiled, add the pasta; meanwhile, after about 8 mins of cooking, add the garlic to the onions, then the mushrooms. The pasta should be about ready, so drain it an set it aside for now. Working quickly, add the pecans, lemon juice, soup stock mix, and oregano to the onions. Blend, then turn off heat.

Put the onion mixture in the empty saucepan used for the pasta; put on lowest heat. Stir in cheese until everything is well blended. Season with salt + pepper. Add pasta, and toss everything together. Garnish as desired, and serve.

Serves 4