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Morel and Garlic Pasta
with Spinach
A simple fall dish. Use your choice of
pasta; there are no rules here.
Serves 4
1 pound morels
1 tablespoon olive oil
2 shallots, thinly sliced
3 garlic cloves, thinly sliced
1/2 cup bacon, diced
1 cup chicken stock
2 cups fresh baby spinach
Salt and pepper, to taste
1 pound cooked pasta, any kind
Start with cleaning the morels:
cut them in half and rinse well
in cold water; let dry.
Heat the oil in a large pan and
sauté the morels for 1 minute.
Add shallots, garlic and bacon
and sauté until the bacon starts
to get some color.
Add stock and spinach.
Season with salt and pepper.
As soon as the spinach falls together,
pour the sauce over freshly cooked
pasta and serve.
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