Eggplant, Spinach and Mushrooms in White Wine Cream Sauce
Created By : littleke
Great over pasta or cheese raviolis.
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Prep Time |
: |
20 minutes |
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Cook Time |
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10 minutes |
| Serves 4 |
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1
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eggplant sliced 1/4 inch thick
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5
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cremini mushrooms sliced 1/8 inch thick
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1
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yellow onion diced
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2
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cup fresh spinach lightly chopped
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1
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cup dry white wine
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4
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tbsp heavy cream
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1/4
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cup fresh parsley minced
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1/4
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cup pasta water
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1
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lb refrigerated fettuccine
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1/4
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cup olive oil
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Preheat grill on high.
Cook fettuccine according to package directions. Reserve 1/4 cup pasta water. Drain pasta and reserve.
Brush eggplant slices lightly with olive oil. Lightly season with salt and pepper. Grill eggplant until translucent. Remove from grill and chop into 1/2 inch thick strips.
Heat a large fry pan over medium high heat. Saute onions in oil until lightly browned. Add mushrooms, and cook and stir until lightly browned. Add wine, bring to a boil, cook and stir until liquid is reduced by 1/2.
Add eggplant and spinach. Toss to coat with liquid. Cover pan with a lid for about 5 minutes. Remove lid, add cream and cook for 2-3 minutes. Add pasta water and parsley. Bring to a boil. Season with salt and pepper. Serve over cooked fettuccine.