Creamy Campanelle with Sherry Mushrooms, Baby Spinach and Manchego with Crispy Rosemary Crumbs

Instructions

1. 1

   1. Bring a large pot of generously salted water to a boil. Cook the campanelle according to the package until al dente. Reserve 240 ml (1 cup) of the pasta water, then drain the pasta.

2. 2

   2. While the pasta cooks, heat a large skillet over medium heat. Add 15 ml (1 tbsp) olive oil and 15 g (1 tbsp) butter. Add the breadcrumbs and chopped rosemary, and toast for 2 to 3 minutes, stirring, until golden and crisp. Transfer the crumbs to a plate.

3. 3

   3. In the same skillet, add the remaining 15 ml (1 tbsp) olive oil. Raise to medium-high heat and sauté the cremini mushrooms and oyster mushrooms for 6 to 8 minutes until well browned and their moisture has cooked off.

4. 4

   4. Add the shallot, garlic, black pepper, and 4 g (about 3/4 tsp) salt. Cook for 2 more minutes, stirring, until the shallot softens.

5. 5

   5. Pour in the dry sherry and scrape up the browned bits from the pan. Let it reduce for 1 to 2 minutes. If you want the crumbs especially crisp, you can spread them on a tray and warm them for 3 minutes in a 180°C / 350°F oven while you finish the sauce.

6. 6

   6. Reduce to medium heat and add the heavy cream, lemon zest, and 120 ml (1/2 cup) of the reserved pasta water. Cook for 2 minutes until the sauce looks slightly thickened.

7. 7

   7. Add the grated Manchego a little at a time, stirring so it melts smoothly. Add the baby spinach and cook for 1 minute until wilted.

8. 8

   8. Add the drained pasta to the skillet along with 15 ml (1 tbsp) lemon juice. Toss for 1 to 2 minutes so the pasta is well coated. If needed, add a little more reserved pasta water to adjust the texture.

9. 9

   9. Taste and adjust with more salt or pepper if needed. Serve immediately topped with the crispy rosemary crumbs and, if desired, a little more grated Manchego.