Mushroom and Spinach Creamy Pasta with Calphalon

Mushroom and Spinach Creamy Pasta with Calphalon

It is needless to say that pasta dishes are one of our favorites as they are delicious and don't require a lot of time to cook. So when Calphalon asked me to try their new Classic™ Nonstick 14-Pc. Cookware Set with No Boil-Over Inserts and the Calphalon® Precision SharpIN™ Nonstick 13-Piece Cutlery Set I immediately decided to make Mushroom and Spinach pasta as there are a lot of ingredients to slice plus I had to make pasta which sometimes boils over the oven when I am busy with other products. And what can be more comforting for fall than creamy pasta?

 

So, The Calphalon® Precision SharpIN™ Nonstick 13-Piece Cutlery Set is a block with built-in ceramic sharpeners that automatically sharpen  knives with every use. Knives are crafted from premium materials with a fully forged blade, bolster and tang, and use high-carbon, no-stain German steel for life-long durability. What I also really love is that the knives have labeled handles for easy identification in the block & handles are contoured for a secure grip. Just take a look at this beauty!

The recipe requires sliced onion and mushrooms so I worked with a slicer knife to help me get the vegetables ready. 

Calphalon Classic™ Nonstick 14-Pc. Cookware Set with No Boil-Over Inserts is something I can talk about like forever! We have a new kitchen in white and slightly grey colors so this set is a perfect addition for us! Nonstick cookware is constructed from durable hard-anodized aluminum and features convenient measuring marks, pour spouts, tempered glass lids with integrated strainers, and handles that stay cool while cooking on the stovetop. 

THE SET INCLUDES:

 

8-in. Fry Pan
10-in. Fry Pan
12-in. Fry Pan with Cover
1.5-qt. Sauce Pan with Cover
2.5-qt. Sauce Pan Cover + No-Boil-Over Insert
3-qt. Sauté Pan with Cover
6-qt. Stock Pan with Cover + No-Boil-Over Insert

My favorite part of this set is the innovative no boil-over insert that put a stop to messy spills when making pasta, rice, potatoes, and beans and this way gives me the freedom to focus on other tasks while cooking. So I put on a pasta water to boil in a 6-qt. Stock Pan with Cover + No-Boil-Over Insert and started cooking the mushrooms. 

7 minutes after, I added onions and garlic to the pan with mushrooms and cooked for 5 more minutes. What I also love is this cookware is oven-safe up to 450 degrees F, safe to use on gas, electric, glass, and halogen stovetops and next time I will try to bake something in the oven using one of the pans. Nothing is burnt or stuck due to nonstick coating and the onion-mushroom mix cooked perfectly!

Here is my favorite part to talk about: No-Boil-Over Inserts. How many times it happened to you when you put on the boiling water to make pasta, potatoes or rice and forget about it while preparing the rest of the ingredients and all the water was gone and the stovetop was messy? To me it happens aaaaaaaall the time, literally. But, with this inserts it is not gonna happen again. The BPA-free silicone insert recirculates boiling water back into the pot, based on testing of rice, beans, pasta, and potatoes. Just look at this! I have been making this recipe in front of my friend and she was amazed by this insert that also allows to stir and add additional seasoning through its center opening, while stay cool handles allow the insert to be easily removed without touching the pot. Looks like magic to me!

So in 20 minutes, without any spills the perfect pasta is ready. Using the Calphalon® Precision SharpIN™ Nonstick 13-Piece Cutlery Set and the Calphalon Classic™ Nonstick 14-Pc. Cookware Set with No Boil-Over Inserts for this recipe really helped me to save time on the cooking process, cleaning, sharpening the knives later and clean the stovetop, to say nothing of the joy I had during the process. 

You can find these sets and Bed Bath & Beyond, I believe they would be great gifts for upcoming Thanksgiving and Christmas. 

MUSHROOM AND SPINACH PASTA

 

Ingredients:

  • ​pasta of your choose, 1 lb
  • unsalted butter, 3 tbsp
  • mushrooms (white or portobello), 1 lb
  • onion, 1
  • garlic, 3 cloves
  • heavy cream, 3/4 cup
  • vegetable stock, 1/2 cup
  • spinach, 2 handful
  • dried thyme, 1/2 tbsp
  • salt and pepper to taste
  • parmesan, 3 tbsp

 

Method:

 

Cook pasta according to the package instructions. It is recommended to use Calphalon Classic™ Nonstick 14-Piece Cookware Set with No-Boil-Over Inserts to recirculate boiling water back into the pot while preparing other ingredients. 

While pasta is cooking, slice garlic, onion and mushrooms. In a large pan, heat the butter on a medium high heat. When butter is melted, add mushrooms and cook until cooked through, approximately 5-7 minutes. Then add garlic, onion and vegetable stock to the pan with mushrooms and cook, stirring frequently, for 4 more minutes. When vegetables are ready, add spinach and cook for 2 more minutes, then add heavy cream, dried thyme, salt and pepper. Stir well, then add drained pasta to the pan with sauce, top with parmesan cheese and stir again. Serve immediately with more parmesan cheese, if desired. Enjoy!

 

 

 

 

This post is sponsored by Calphalon. All opinions are mine.