pasta shells topped with mushrooms and spinach and grated parm
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Spinach and Mushroom Shells in a White Wine Sauce| Recipe

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Spinach and Mushroom Shells in a White Wine sauce is just as it sounds. It is a delicious pasta dish lightly covered in a full proof white wine cream sauce.

spinach and mushrooms in a pan and shells of pasta on a plate

Pastas are deceptive because they seem fancy for some reason and people always think I put way more effort into making them then I actually do. (Once I master homemade pasta that will change) but for now, store will do. They are also probably one of the most versatile foods you can make.

This allows you to alter them in so many ways to suite either your tastes or whats growing currently in your garden. This one just happens to be one of our favorite flavors-spinach and mushroom but you can literally take the white wine sauce and omit or add as you wish.

What You Will Need:

2 cups sliced mushrooms

2 cups fresh spinach

½ white onion

⅓ white wine

1 cup whole milk

4 large garlic cloves

2 heaping spoonfuls of flour

1- 1 lb package of Conchiglie Pasta

2 tbsp olive oil

1 tbsp butter

Salt and pepper to taste

Directions:

In a large stock pot add water and a fair amount of salt. Cook pasta according to package directions. While your pasta is cooking, take a skillet saute onions and mushrooms for about 2 minutes, then add the fresh spinach. Salt and pepper veggies. Once the spinach cooks down and onions are translucent. Sprinkle the flour evenly and mix it into the veggie mix.

Taking a whisk, begin slowly adding just 1/2 cup of the milk. Let it simmer slowly whisking as it thickens, once it appears thicker, slowly whisk in the wine. As it simmers, grate the garlic over the pan (or add pre-prepped finely minced garlic if you dont have a hand grater) add the butter and the remaining milk. The sauce should be thick but still creamy. Add your cooked pasta directly to pan after draining the water. Stir it all really well to get all the sauce mixed into those large pockets in the noodles. Serve with freshly grated Parmesan. (Feeds 3-4 adults)

Try More of our favorites from the farmhouse!

Classic Carbonara

Italian Tray Bake

Chicken Marsala

No Mess Sunday Salmon

If you try this recipe and love it, I would love it if you would come back and give it 5 stars!

pasta shells topped with mushrooms and spinach and grated parm

Spinach and Mushroom Shells In White WIne

Yield: 3-4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

A delicious pasta dish mixed with veggies and covered in a creamy white wine sauce.

Ingredients

  • 2 cups sliced mushrooms
  • 2 cups fresh spinach
  • ½ white onion
  • ⅓ white wine
  • 1 cup whole milk
  • 4 large garlic cloves
  • 2 heaping spoonfuls of flour
  • 1- 1 lb package of Conchiglie Pasta
  • 2 tbsp olive oil
  • 1 tbsp butter
  • Salt and pepper to taste

Instructions

  1. In a large stock pot add water and a fair amount of salt.
  2. Cook pasta according to package directions.
  3. While your pasta is cooking, take a skillet saute onions and mushrooms for about 2 minutes.
  4. Then add the fresh spinach.
  5. Salt and pepper veggies.
  6. Once the spinach cooks down and onions are translucent. Sprinkle the flour evenly and mix it into the veggie mix.
  7. Taking a whisk, begin slowly adding just 1/2 cup of the milk.
  8. Let it simmer slowly whisking as it thickens, once it appears thicker, slowly whisk in the wine.
  9. As it simmers, grate the garlic over the pan or use finely chopped garlic
  10. Add the butter and the remaining milk. The sauce should be thick but still creamy.
  11. Add your cooked pasta directly to pan after draining the water. Stir it all really well to get all the sauce mixed into those large pockets in the noodles.
  12. Serve with freshly grated Parmesan.

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