PORTOBELLO MUSHROOM PASTA
A quick and easy pasta dish that utilizes lots of vegetables. Very healthy, too!
Provided by Patrica Garcia
Categories Main Dish Recipes Pasta
Yield 4
Number Of Ingredients 8
Steps:
- In a large pot with boiling salted water cook farfalle pasta until al dente. Drain.
- Meanwhile, in a large non-stick skillet over medium heat cook the garlic, mushrooms, red bell pepper, and zucchini until soft, about 10 minutes. Stir frequently. Stir in red wine vinegar.
- Toss cooked pasta with mushroom mixture. Top with grated Parmesan cheese. Serve warm.
Nutrition Facts : Calories 507.5 calories, Carbohydrate 88.8 g, Cholesterol 2.2 mg, Fat 10.3 g, Fiber 5.8 g, Protein 18.3 g, SaturatedFat 1.9 g, Sodium 55.6 mg, Sugar 6.9 g
PASTA WITH PORTOBELLO MUSHROOMS
The key to giving a portobello (or any mushroom) dense texture is to cook it slowly in oil so that most of its moisture is driven out. My biggest successes came in taking whole mushrooms and cooking them, covered, for as long as two hours. Nearly as good, however, and more than twice as fast, is to cut up the mushrooms and cook them in oil, uncovered, for 30 to 45 minutes. At that point, you not only have fabulous mushrooms, which you can use in a pasta sauce, as I do here, or to top salads or stir into rice dishes, but you also have very good-flavored oil. To further improve the mushrooms' flavor, I like to use the trick popularized by Marcella Hazan: add a few reconstituted dried porcini to the portobellos.
Provided by Mark Bittman
Categories brunch, dinner, easy, lunch, main course
Time 1h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Trim hard parts from mushrooms and discard. Rinse mushrooms quickly to remove grit; cut caps into slices and stems into small chunks. Combine in a medium skillet with 1 clove garlic (crushed and peeled), thyme, olive oil and some salt and pepper. Cook over sufficiently low heat so that mixture bubbles but mushrooms do not brown. Continue to cook, stirring infrequently, until they are quite shrunken in size and appear firm, 30 to 45 minutes. (At this point, you can pause for several hours before resuming cooking.) If you are using porcinis, soak them in hot water to cover for a few minutes so that they soften.
- Set a large pot of water to boil for pasta and salt it. Mince remaining garlic. Turn heat under oil to medium, and add garlic to the portobellos along with the drained porcinis. Cook, stirring occasionally, until garlic begins to color. Add tomatoes and raise heat to medium high. Cook, stirring occasionally, until they break up and become saucy, about 15 minutes.
- Meanwhile, cook pasta until it is tender but not mushy. Taste sauce and adjust its seasoning. When pasta is done, drain it, toss with sauce, top with Parmesan, and serve.
PORTOBELLO MUSHROOM PASTA WITH BASIL
Balsamic vinegar gives a piquant edge to sauteed garlic and portobello mushrooms. Toss the mixture with bow-tie pasta and serve with shaved Pecorino Romano cheese and fresh chopped basil.
Provided by Phil Smith
Categories Main Dish Recipes Pasta
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and return pasta to the pot.
- While the pasta boils, heat olive oil in a large non-stick skillet over medium heat; cook and stir mushrooms and garlic in hot oil until the mushrooms are softened, about 10 minutes. Drizzle balsamic vinegar into the mushroom mixture while stirring.
- Stir mushroom mixture into the pasta in the pot; season with pepper and stir. Top with Pecorino Romano cheese and basil.
Nutrition Facts : Calories 563.8 calories, Carbohydrate 91.4 g, Cholesterol 15.5 mg, Fat 13.7 g, Fiber 5.8 g, Protein 22.9 g, SaturatedFat 4.1 g, Sodium 195.9 mg, Sugar 8.1 g
PORTOBELLO PARMESAN
Provided by Food Network
Time 1h10m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Lightly oil a 9-by-13-inch baking dish. Scrape out the gills of the portobellos with a spoon, then halve the mushrooms horizontally to make 6 thin rounds.
- Heat the olive oil in a saucepan over medium-high heat. Add the red pepper flakes and garlic; cook 1 minute. Reduce the heat to low, add the tomatoes and basil and cook until the garlic is soft, about 15 more minutes. Transfer to a food processor and puree until smooth. Season with salt and pepper.
- Combine the panko, 1/2 cup parmesan, 1 tablespoon parsley, 1 teaspoon salt and 1/2 teaspoon pepper in a shallow bowl. Whisk the eggs and 2 tablespoons cold water in another bowl. Put the flour in a third bowl.
- Dredge the mushrooms in flour, shaking off the excess. Dip in the eggs and then in the panko mixture, pressing to coat both sides. Heat 1/2 inch peanut oil in a large skillet over medium-high heat. Working in batches, fry the mushrooms until golden, about 2 minutes per side. Drain on paper towels.
- Spread a layer of the tomato sauce in the prepared baking dish. Add the fried mushrooms, then cover with the remaining tomato sauce. Top with the mozzarella and the remaining 1/2 cup parmesan. Bake until browned, 20 to 25 minutes. Sprinkle with the remaining 1 tablespoon parsley.
GARLIC MUSHROOM PASTA RECIPE
This is hands-down the best rich and velvety mushroom pasta recipe without cream. Loads of mushrooms, garlic, shallots, and a little parmesan, tossed with perfectly cooked pasta, and a lighter silky-smooth sauce!
Provided by Suzy Karadsheh
Categories Dinner
Number Of Ingredients 17
Steps:
- Cook the pasta to al dante in boiling salted water according to box instructions. Keep 1 cup of the pasta cooking water then drain the pasta.
- In a large skillet, heat the olive and butter over medium-high heat, add the shallots and garlic and cook, tossing regularly for 2 to 3 minutes (manage the heat so that the garlic does not burn).
- Add all the mushrooms and toss them around in the pan for a couple of minutes, adding another drizzle of extra virgin olive oil. Season with a good pinch of kosher salt, black pepper and the rosemary. Cook the mushrooms for about 7 to 10 minutes, tossing occasionally, until they turn color and release their juices.
- Add the tomato paste, wine and about ½ to 3/4 cup of the pasta cooking water. Cook over medium heat for about 4 to 5 minutes (this becomes your mushroom pasta sauce).
- Add the cooked pasta to the mushroom sauce. Toss to combine. If needed add a little bit more of the pasta cooking water.
- Stir in Parmesan cheese and finish with a sprinkle of parsley, walnuts and red pepper flakes. Serve immediately!
Nutrition Facts : Calories 448.7 kcal, Carbohydrate 49.1 g, Protein 13.2 g, SaturatedFat 2.8 g, TransFat 0.1 g, Cholesterol 0.4 mg, Sodium 120.8 mg, Fiber 4.7 g, Sugar 7.9 g, ServingSize 1 serving
PASTA WITH MUSHROOM GARLIC SAUCE
This recipe is for garlic lovers.It is a quick easy meal when you are rushed and want some comfort food
Provided by Bergy
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a skillet melt 2 tbsp Butter.
- Add garlic, allow to brown, then add mushrooms, basil, Salt& Pepper.
- Cook until the mushrooms are just tender.
- Add remaining butter and olive oil.
- Stir and remove from heat.
- When Pasta is cooked reheat the sauce add parsley.
- Mix with Pasta and enjoy.
PORTABELLA MUSHROOM PASTA
Make and share this Portabella Mushroom Pasta recipe from Food.com.
Provided by Bill4151
Categories Vegetable
Time 20m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- Bring 3/4 cup broth to boil.
- Add garlic and Molly McButter.
- Add mushrooms and cook on high heat until liquid reduced by half.
- Add cooked pasta, red pepper and remaining broth.
- Sprinkle with feta cheese.
PORTABELLA MUSHROOM PASTA TOSS
Rich, hearty, vegan fare that even carnivores will go wild over. Serve with crusty grilled Italian bread for a unique indulgence.
Provided by onoffvegan
Categories One Dish Meal
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Place 5 quarts of water in a large pot. Bring to a boil and add salt if desired. Add pasta and cook for 8-12 minutes.
- In a second large pot, heat olive oil. Add red onion and stir until lightly caramelized. Add garlic and cook for one minute, being careful not to burn it.
- Add mushrooms and cook until they are cooked down and softened. Add marinara and basil. Let the flavors cook together for 10 minutes.
- When pasta finishes cooking, drain well, reserving a few tablespoons of the pasta water. Add pasta and small amount of pasta water to sauce.
- Garnish with coarsely chopped or whole leaf basil. Mangia!
Nutrition Facts : Calories 674.4, Fat 14.4, SaturatedFat 2.8, Cholesterol 4.2, Sodium 876.2, Carbohydrate 121.4, Fiber 7.3, Sugar 22.3, Protein 23
MUSHROOM PASTA WITH PARMESAN
This mushroom pasta recipe is all about savory, buttery, creamy flavor! Mushrooms pair perfectly with garlic, lemon, and Parmesan.
Provided by Sonja Overhiser
Categories Main dish or side dish
Time 25m
Number Of Ingredients 12
Steps:
- Bring a large pot of heavily salted water to a boil. Add the pasta and cook until al dente. Set the timer for a few minutes less than the package instructions and then taste: the pasta should be just done, still with some firmness. The pasta should also taste salty from the salted water. Drain the pasta and save out 1/2 cup pasta water (you'll likely only need a few tablespoons).
- Clean the mushrooms, then slice them. Thinly slice the onion. In a skillet, heat 2 tablespoons olive oil over medium high heat. Add the onion and sauté for 2 minutes. Then mushrooms and cook for 2 minutes, stirring often. Add 1/2 teaspoon kosher salt and cook another 3 to 4 minutes, stirring occasionally, until most of the liquid is cooked out and the mushrooms are tender (taste to assess doneness). Add 1 tablespoon butter and lemon juice and increase heat to high. Cook 2 minutes until the edges of mushrooms are golden brown. Taste and add a few more pinches of salt until the flavor pops. Stir in the Italian breadcrumbs or panko and remove the mushrooms to a bowl.
- Mince the garlic. In the same skillet, heat 2 tablespoons olive oil and 2 tablespoons butter over medium low heat. Add the garlic and red pepper flakes and cook 2 to 3 minutes until fragrant and garlic just starts to turn golden. Remove from the heat before garlic browns.
- To the skillet with the garlic butter sauce, add the mushrooms, cooked pasta, grated Parmesan cheese, the remaining 1/4 teaspoon kosher salt, and just enough pasta water until saucy (we used 2 to 3 tablespoons pasta water). Taste again and add a few more pinches of salt if desired. If using, stir in the soft crumbled goat cheese at the end until it makes a creamy sauce. Enjoy warm.
Nutrition Facts : Calories 484 calories, Sugar 5.8 g, Sodium 192 mg, Fat 25.2 g, SaturatedFat 8.6 g, TransFat 0.3 g, Carbohydrate 53.9 g, Fiber 3.1 g, Protein 13.2 g, Cholesterol 26.5 mg
GARLIC PORTABELLA MUSHROOM PASTA
This is a delicious pasta that I've been preparing for years. It is simple, delicious, and better than any restaurant pasta I've had (and I've had a lot of restaurant pasta)!
Provided by Dee Licious
Categories < 30 Mins
Time 20m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta per directions on box (al dente).
- heat olive oil in skillet.
- add garlic and onion and saute for 5 minutes (until light brown).
- Add chopped mushrooms, basil, oregano, salt & pepper.
- add butter and saute until mushrooms are almost tender.
- add vermouth and saute for 2-5 minutes or until liquid is almost completely absorbed.
- Add cream and cook until slightly thickened.
- when pasta is done drain and mix with pasta over low heat until coated.
- Add parmesan cheese to taste and serve.
SHRIMP AND PORTOBELLO MUSHROOM FETTUCCINE
This is an easy dish and can be made with different variations. It's also good with chicken breasts, or other seafood such as crawfish tails, scallions or crab meat. Also great with angel hair pasta instead of fettuccine noodles. Sliced white mushrooms can be used if preferred. Hope you enjoy as much as my family does!
Provided by Bonnie Lang Turnage-Mortgage O
Categories Main Dish Recipes Pasta Shrimp
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
- Meanwhile, heat 1/4 cup butter in a large skillet over medium heat. Stir in mushrooms, and cook until soft. Remove mushrooms, and set aside. Wipe out skillet.
- Heat 1/2 cup butter in the skillet over medium-high heat. Stir in onions, and cook until soft and translucent. Stir in garlic, and cook 1 minute. Add cream cheese, and cook until melted.
- Reduce heat to medium low, and stir in flour, whipping cream, and 1/4 cup Parmesan cheese. Stir in shrimp, and season with Cajun seasoning, salt, and pepper. Cook until shrimp are pink and sauce thickens, about 3 minutes. Remove from heat. Fold mushrooms, green onions, and fettuccine into sauce. Sprinkle with remaining 1/4 cup Parmesan, and serve.
Nutrition Facts : Calories 1050.3 calories, Carbohydrate 69.1 g, Cholesterol 426.4 mg, Fat 65.5 g, Fiber 4.6 g, Protein 49.5 g, SaturatedFat 39 g, Sodium 823.3 mg, Sugar 5.9 g
MUSHROOM GARLIC PASTA
this is a basic quick dinner with fresh vegetables and cheese. feel free to add zucchini, asparagus, spinach- even cooked salmon - this is very adaptable.
Provided by chia2160
Categories Onions
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 and roast the garlic 1 1/4 hours.
- Cook the mushrooms and onions in the butter, on medium heat, for three minutes.
- Add the broth, thyme and bay leaves.
- Turn to low heat and simmer until the liquid is reduced by half.
- Squeeze out the garlic into a small bowl- be careful, it's hot, so release the steam first.
- Mash garlic with a fork until smooth, then add it to the sauce.
- Simmer one minute, remove the bay leaves, add the cream and the cheese and stir a couple more minutes until the cheese has blended.
- Taste it and add salt to your liking.
- add a dash or two of hot sauce.
- Serve immediately over cooked fettucine.
Nutrition Facts : Calories 533.9, Fat 23.1, SaturatedFat 13.1, Cholesterol 124.4, Sodium 561.4, Carbohydrate 60.4, Fiber 1.3, Sugar 2.2, Protein 22.7
PAPPARDELLE WITH PORTOBELLO MUSHROOMS, SPINACH AND PINE NUTS
Yield Serves 6 as a first course
Number Of Ingredients 8
Steps:
- Heat 1 teaspoon oil in heavy medium skillet over medium heat. Add pine nuts and sauté until golden brown, about 7 minutes. Transfer to bowl.
- Bring large pot of water to boil. Add spinach and cook until just wilted, about 20 seconds. Using tongs, transfer to bowl of ice water. Return water in pot to boil. Add garlic and boil 1 minutes. Drain and cool. Peel garlic and slice thinly. Drain spinach. Squeeze out any excess moisture from spinach. (Can be prepared 1 day ahead. Store pine nuts in airtight container at room temperature. Cover and refrigerate spinach and garlic separately.)
- Preheat broiler. Bring large pot of salted water to boil. Add pasta; boil until tender but firm to bite, stirring occasionally.
- Meanwhile, place mushrooms on baking sheet. Brush with 4 tablespoons oil. Sprinkle with salt and pepper. Broil mushrooms until lightly charred and tender, about 5 minutes per side. Transfer to cutting board. Cut each mushroom into 4 wedges. Set aside.
- Drain pasta, reserving 1/2 cup cooking liquid. Heat 2 tablespoons oil in heavy large skillet over high heat. Add blanched garlic and sauté until golden, about 2 minutes. Add spinach and mushrooms; sauté until heated through, about 2 minutes. Add pasta and 1/2 cup cheese to spinach mixture; toss will. Add enough reserved pasta cooking liquid to moisten pasta, if necessary. Season with salt and pepper. Sprinkle with pine nuts. Serve, passing additional cheese separately.
More about "garlic portabella mushroom pasta food"
GARLIC MUSHROOM PASTA - JULIA'S ALBUM
From juliasalbum.com
4.9/5 (15)Total Time 30 minsCategory Main CourseCalories 515 per serving
- Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet on medium-high heat. Add sliced mushrooms and minced garlic. Sprinkle with about 1/8 teaspoon of salt. Cook for about 2 minutes, constantly stirring, until mushrooms are soft. Taste and add more salt, if needed. Remove from heat.
- Cook pasta according to the package instructions. Rinse and drain. Note about gluten free pasta: If using gluten free pasta, rinse it in cold water and drain to prevent it from getting mushy.
- Add pasta to the mushrooms along with 4 tablespoons of butter. Add the remaining 1/4 teaspoon of salt. Gently reheat until butter melts and pasta is very warm. Add grated Parmesan cheese, continue to reheat pasta, stirring until cheese melts.
- Definitely add more salt than what I indicate here (I am being conservative) to suite your taste – adding just enough salt (not too much but not too little either) allows all the flavors to blend together: mushrooms, Parmesan cheese, garlic, and butter.
CREAMY GARLIC MUSHROOM PASTA RECIPE - FEELGOODFOODIE
From feelgoodfoodie.net
Ratings 49Category AmericanCuisine EntreeTotal Time 15 mins
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions but reduce cooking time by 2 minutes so pasta is al dente; drain well and save 1 cup of pasta water.
- Heat a large skillet over medium heat, add 2 tablespoons olive oil, then add the mushrooms and black pepper, and cook until golden brown and softened, about 5-10 minutes. Add the garlic and cook with the mushrooms until fragrant, about 1-2 minutes. Set aside.
- In the same skillet used to cook the mushrooms, add the remaining olive oil over medium heat, add the flour and stir to combine. Slowly pour the milk on top, whisking to combine. Lower the heat and simmer until the mixture thickens.
- Add the cooked pasta on top, along with the mushrooms, fresh parsley and as much of the pasta water as you’d like. Toss to combine.
15 MINUTE GARLIC MUSHROOM PASTA (NO CREAM) - …
From theclevermeal.com
4.8/5 (10)Total Time 15 minsCategory PastaCalories 385 per serving
- Slightly rinse the mushrooms with cold water to remove any dirt or debris and pat dry with paper towels (do not soak them). Slice the mushrooms, mince or finely slice the garlic, chop the parsley.
- Cook spaghetti in a large pot of boiling salted water according to package instructions. Cook until al dente.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add garlic and chilli flakes and cook gently, until golden, about 2 minutes.
- Add the mushrooms into the skillet and season with salt and pepper. Cook, stirring and tossing frequently until the mushrooms are sizzling and brown, about 7 minutes. (If you use cremini mushrooms, they might give off a lot of water during cooking, you have to wait for that liquid to boil off before the mushrooms begin to brown).
PAPPARDELLE PASTA WITH PORTOBELLO ... - FAMILYSTYLE FOOD
From familystylefood.com
4.7/5 (509)Total Time 30 minsCategory PastaCalories 394 per serving
- Put the oil, shallots and a pinch of salt in a large skillet and place over medium heat. Cook, stirring frequently, until the shallots are softened, but not browned.
- Add the mushrooms to the pan. Cook the mushrooms for a few minutes until they take on some color, then stir and add 1/2 teaspoon salt. Continue cooking until the mushrooms become tender and their liquid evaporates.
- Meanwhile, bring a large pot of water to a boil and add 2 tablespoons kosher salt. Cook the pasta until al dente. Scoop out and reserve 1/2 cup of the pasta water, then drain the pasta.
- Add the garlic, rosemary, chili, tomato paste, vinegar and butter to the mushrooms. Add 1/3 cup of the pasta water and stir over medium heat until the mixture becomes saucy. Add the pasta to the pan and toss gently with tongs to coat with the sauce, adding more water if it seems too dry. Taste for seasoning.
GARLIC BUTTER PORTOBELLO MUSHROOM RECIPE - SPEND WITH PENNIES
From spendwithpennies.com
4.9/5 (37)Total Time 20 minsCategory Side DishCalories 136 per serving
- Add 1 tablespoon butter and panko crumbs to pan over medium heat.Cook while stirring until lightly toasted. Place in a dish and set aside.
- Wipe mushrooms clean with a damp paper towel. Use a spoon to scrape and gently remove the gills underneath. Slice mushrooms ¼" thick.
- Heat olive oil in a frying pan over medium high heat. Add thyme and mushrooms stirring just to mix.
- Cook mushrooms 4-5 minutes without stirring or until caramelized one one side. Stir and continue cooking until mushrooms are cooked. Add in 1 tablespoon butter, garlic and salt & pepper to taste. Cook 1 minute more.
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4/5 (1)Estimated Reading Time 5 minsServings 4Total Time 25 mins
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From budgetbytes.com
5/5 (4)Total Time 45 minsServings 4Calories 439 per serving
- Preheat the oven to 400 degrees. Line a baking sheet with foil and then spritz lightly with non-stick spray. Lightly brush off any dirt or debris from the portobella mushrooms and then drizzle each cap with 1/2 tablespoon of olive oil, 1/2 tablespoon of red wine vinegar, and a slight sprinkle of salt and pepper (both sides). Place the seasoned mushrooms on the prepared baking sheet (gill side down) and roast in the preheated oven for 30 minutes.
- While the mushrooms are roasting, begin to boil a large pot of water to cook the pasta. Once the water reaches a full boil, add the pasta and continue to boil for 7-10 minutes or until tender. Reserve about a cup of the starchy cooking water before draining the pasta in a colander.
- Mince the garlic and add it to a large skillet along with the remaining 2 tablespoons of olive oil and the dried thyme. Cook the garlic and thyme over medium-low heat for 2-3 minutes, or until the garlic is tender. Remove the skillet from the heat. Roughly chop the parsley.
- When the mushrooms have finished roasting, carefully cut each cap in half and then slice crosswise into thin strips. Add the drained pasta, sliced mushrooms, and chopped parsley to the skillet with the garlic (heat turned off). Toss to coat. Use a small amount of the reserved pasta water to loosen the pasta if it becomes dry. Add the parmesan cheese and toss to coat once again. If desired, add an extra splash of red wine vinegar before serving
GRILLED PORTOBELLO MUSHROOMS WITH GARLIC SAUCE - VEGAN RICHA
From veganricha.com
Ratings 58Calories 198 per servingCategory Main
- In a shallow dish, mix all the ingredients under marinade. Place the portobello mushrooms in the dish and brush the marinade all over, Let it marinade for 10 to 15 minutes.
- Heat a grill or a heavy bottom pan over medium heat. Spray or brush oil on the pan. When hot, place the mushrooms on the pan, partially cover and cook for 3 to 4 minutes per side. If the the mushrooms are thin, they will cook through in the time. If they are thick, transfer to the oven and bake at 400 degrees F for 15 minutes or until a knife goes through easily. To Bake the marinated mushrooms without grill step, bake for 25 to 30 minutes in the shallow dish.
- Make the sauce: Heat oil in a skillet over medium heat. Add onion and garlic and pinch of salt and cook until translucent.
- Transfer half of the mixture to a blender. Add the rest of the ingredients and blend until smooth. Blend a couple of times of 1 minute cycles so the cashews blend in.
CREAMY GARLIC MUSHROOM CHICKEN - AN EASY PASTA DISH ...
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5/5 (1)Total Time 30 minsCategory Easy, Main CourseCalories 364 per serving
- Put the mushrooms with the garlic into a frying pan with a little olive oil and fry gently until the moisture has evaporated.
RIGATONI PASTA WITH PORTOBELLO MUSHROOMS AND SPINACH
From carriesexperimentalkitchen.com
Reviews 10Servings 6Cuisine ItalianCategory Main Entree
- While the pasta is cooking, heat the oil in a large saute pan and add the mushrooms and garlic.
- Saute until the mushrooms start to soften; then add the spinach, cream cheese, pasta water, Pecorino Romano cheese.
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