Spinach and Mushroom Cream Pasta

1. 1

   Wash the spinach well, cut into 4-5cm pieces, and set aside.

2. 2

   Remove the stems from the shimeji mushrooms and separate.

3. 3

   Boil the pasta in plenty of salted water (not listed).

4. 4

   Two to three minutes before the pasta finishes boiling, add the spinach and boil together.

5. 5

   Heat butter and bacon in a pan.

6. 6

   Fry the bacon well.

7. 7

   Add the mushrooms and fry until wilted.

8. 8

   Add the milk, heavy cream, and salt, and boil for 1-2 minutes.

9. 9

   Add the al dente-boiled pasta and spinach and toss well with the sauce.

10. 10

    Cook for 30 seconds to 1 minute.

11. 11

    And you're finished.

12. 12

    In the picture shown I've added egg yolk, black pepper, and powered cheese for a carbonara style dish.

13. 13

    This is also delicious.

* Per serving · 4 servings · Values may vary.