Homemade Spinach Pasta with Mushroom Sauce

Boil water in a saucepan. Add washed spinach leaves to it and cook for 5 mins until the leaves wilt down and tender. Remove from heat and drain it onto a sieve. Run it under cold water to stop the cooking process.

Put the spinach in a blender along with the egg and salt. Blend till smooth.

Change to a dough mixing attachment and add enough flour to make a stiff dough. Turn dough out onto a lightly floured surface. Knead for 1 minute.

Roll out the dough very thinly on a lightly floured surface. If you check the process collage you can see how thinly the dough was rolled – you can see the light through. If you have a pasta roller, it will save your arms some effort.

Cut into desired lengths. Spread out on a rack.

In another deep pot, boil water and add salt to it. Add olive oil into it. Once the water reaches a rolling boil, add the fresh rolled pasta. A note here – fresh pasta cooks really quick. Keep an eye here. It took me exactly 4 mins.

Drain into a sieve and set aside while you prepare the sauce.

METHOD: Heat olive oil in a frying pan and fry sliced mushroom until golden brown. Remove from heat and set aside in a plate. In the same pan heat butter and add the crushed garlic.Add the flour and cook until the raw smell disappears.

Add warm milk slowly to this roux whisking continuously. Cook until the liquid thickens. This is basic bechamel sauce. Season with salt, pepper and Italian seasoning.

Add the cooked mushrooms and parmesan cheese and combine well. You can add more milk or water to get the right consistency of sauce you desire. Add the cooked pasta. Mix gently and serve hot.