Trofie with Black Garlic Mushrooms, Sautéed Spinach and Light Blue Cheese Cream

Instructions

1. 1

   1. Bring a large pot of water to a boil and add the salt. Cook the trofie pasta according to the package directions until al dente. Reserve 120 ml (1/2 cup) of the pasta water and drain the pasta.

2. 2

   2. Meanwhile, heat a large skillet over medium heat. Add the walnuts and toast for 2 to 3 minutes, stirring often, until fragrant. Remove and set aside.

3. 3

   3. In the same skillet, add 1 tablespoon olive oil and the butter. Add the mushrooms and cook over medium-high heat for 6 to 8 minutes, without stirring too often, until well browned and their moisture has evaporated.

4. 4

   4. Add the shallot, garlic, and black garlic to the mushrooms. Cook for 2 more minutes over medium heat, stirring, until the shallot softens and the black garlic blends in.

5. 5

   5. Add the fresh spinach and cook for 1 to 2 minutes until wilted. Pour in the hot vegetable broth, lower to medium-low heat, and add the heavy cream and crumbled blue cheese.

6. 6

   6. Stir the sauce for 2 to 3 minutes until the blue cheese melts into a light cream sauce. Add the black pepper, lemon zest, and lemon juice. Taste and adjust salt if needed.

7. 7

   7. Add the drained pasta to the skillet along with 60 to 120 ml (1/4 to 1/2 cup) of the reserved pasta water, as needed, so the sauce coats the pasta well. Add the remaining tablespoon of olive oil and toss for 1 minute over low heat.

8. 8

   8. Divide the pasta among plates and finish with the toasted walnuts and fresh parsley on top. Serve immediately.

9. 9

   9. If you want to warm the plates before serving, place them for 5 minutes in an oven preheated to 80°C / 175°F and remove carefully before plating.