Mushroom, Sun-dried Tomato, and Jamón Serrano Pasta
This mushroom and sun-dried tomato pasta with wilted spinach, toasted walnuts and crispy Jamón Serrano topping has got it all. With a bit of sweet, spicy, tart, umami, crunchy, and crispy in every bite, this dish is sure to impress.
Ingredients
- 8 oz (1/2 box) Farfalle Pasta
- 2 tbsp olive oil divided
- 3/4 cup yellow onion diced
- 3 cloved garlic minced
- 1 cup Cremini mushrooms chopped
- 1/2 cup sun-dried tomatoes diced
- 3/4 tsp dried oregano
- ½ tsp salt
- ½ tsp black pepper
- 1 pinch of red pepper flakes
- 1/3 cup dry white wine
- 2 cups fresh spinach
- 1 tbsp fresh basil minced
- 2 tbsp parmesan cheese grated
Walnut and Jamón Serrano Topping
- ½ cup walnuts chopped
- 1/4 cup Jamón Serrano* diced
Instructions
- Chop the vegetables according to the instructions. Heat a large skillet on medium heat and add 1 ½ tbsp of olive oil.
- Once shimmering, add the diced onion and minced garlic. Cook for 4-5 minutes or until the onion begins to appear translucent. Turn the heat to medium low to prevent the garlic from browning.
- Add the mushrooms and sun-dried tomatoes. Let cook on medium to low heat for another 5-7 minutes.
- In the meantime, put a large pot of water on high heat and add 1 ½ tbsp of salt to the water. Once boiling, add the pasta and cook for 11-12 minutes according to the package instructions. Drain the water but reserve about ¼ of the pasta water. Set aside.
- Add oregano, salt, pepper, and red pepper flakes to the vegetable mixture and cook for 1 minute. Add in the white wine, stir together and let cook on low for about 5 minutes. Stir in the spinach and fresh basil and cook until the spinach is just wilted before turning the heat off.
- Add the cooked pasta to the vegetable mixture and stir together. Pour in a bit of the pasta water little by little until you reach a desired consistency.
- Heat a separate small pan on medium to high heat with ½ tbsp of olive oil. Once shimmering, add in the walnuts and jamón serrano. Cook until the jamón serrano begins to get crispy.
- Distribute about 1 cup of the pasta onto each plate and top with the crispy jamón serrano and toasted walnuts. Finish the dish off with grated parmesan cheese and extra fresh basil. Enjoy!
Notes
*Jamón Serrano can be substituted for Prosciutto if needed