Cream of Mushroom Pastina

Ingredients

• 1 cup pastina (small pasta)
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 3 cups vegetable broth (or chicken broth)
• 8 ounces mushrooms (cremini or button), sliced
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 1 cup spinach (fresh or frozen)
• Salt and pepper, to taste
• 1 teaspoon dried thyme (or fresh if available)
• 1 teaspoon Italian seasoning
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Fresh parsley, chopped (optional for garnish)

Instructions

1. In a medium saucepan, bring the vegetable or chicken broth to a gentle simmer over medium heat.
2. In a large skillet, heat the olive oil and butter over medium heat. Add the chopped onion and sauté for about 3–4 minutes until translucent.
3. Stir in the sliced mushrooms and cook for another 5–7 minutes, or until golden brown.
4. Add the minced garlic and cook for an additional minute, until fragrant.
5. Pour the simmering broth into the skillet with the mushroom mixture. Stir in the dried thyme and Italian seasoning, and bring back to a gentle boil.
6. Add the pastina to the skillet and cook for 5–7 minutes, or until tender.
7. Stir in the spinach, and cook for an additional 2 minutes until wilted.
8. Add the heavy cream and Parmesan cheese, stirring until melted and combined.
9. Season with salt and pepper to taste, and garnish with fresh parsley if desired.

Nutrition