I’ve been neglecting Sweet Remedy lately. Partly because I was down and depressed about acid reflux ruining my love for food and partly because I started my last semester at Suny Orange in January and have been attempting to pass my math class so I can graduate in May! Hooray! If you know me at all, you know that math is not my thing. I have a severe math phobia/anxiety. In high school I had a dream that huge colored numbers were chasing me. These numbers had large teeth. I’m not kidding.
I’m also taking digital photography 2 that has been fun. As much fun as I am having, I would like to fast-forward to May so I can get my diploma and move on with my life. Also June is going to be filled with exciting trips to Austin, Tx and Orlando/New Port Richey, Fl.
Speaking of Austin, I’m going to be speaking at BlogHer Food 2013 on the panel Pro Food Photography On The Fly with a group of lovely ladies: Christine from Cook The Story, Sommer from A Spicy Perspective and Sylvie from Gourmande in The Kitchen. I figured it was time to let the world know. If you are going to be there, let me know as I’d love to meet you. This is my first speaking event…ever. As you can imagine I’m full of all kinds of emotions. I’m an excited nervous mess.
Spinach, Artichoke and Mushroom Pasta
Prep Time: 15 min
Cook Time: 30 min
Total Time: 45 min
The sauce in this recipe is just enough to coat the pasta. If you go heavy on the sauce, I'd double the recipe.
4 cups penne pasta
2 cups baby portobello mushrooms
2 cups spinach
1 can artichoke hearts
1 Tbsp olive oil
4 Tbsp butter
4 Tbsp flour
1 1/2 cup milk
1/2 cup Parmesan cheese
2 Tbsp garlic powder
Fill a large pot with water. Boil and add the penne pasta. Cook according to package, usually 10-12 minutes.
Saute the mushrooms in the olive oil for about 3 minutes, add the artichoke hearts and spinach and cook for another 3 minutes. Set aside in a separate bowl.
In the same pan, melt the butter and sprinkle the flour in. Add milk and whisk to combine. Slowly add the Parmesan cheese and garlic powder. Cook until thickened.
Drain pasta and coat with the sauce. Top with mushroom, spinach and artichoke mixture. Add more Parmesan cheese to your liking.