Serves 1
Directions
- 1Cut an onion in half and roughly chop one half.
- 2Add the roughly chopped onion to a pot.
- 3Add a knob of butter to the pot with the onions.
- 4Cook the onions down until they are translucent.
- 5Add 500 ml of heavy cream to the pot.
- 6Put the pot back on the stove until it starts boiling.
- 7Turn off the stove and add a bunch of spinach to the pot.
- 8Let the spinach sit in the hot cream for two minutes.
- 9Add a pinch of salt to the mixture.
- 10Blend the mixture with an immersion blender until smooth and green.
- 11Grab the other half of the onion and cut it a little bit nicer.
- 12Slice up a bunch of mushrooms.
- 13Get your pan ripping hot.
- 14Add mushrooms, sliced onions, and a knob of butter to the hot pan.
- 15Boil some water and add some salt to it.
- 16Drop in some rigatoni.
- 17Three minutes before your pasta is done cooking, add in a bunch of edamame.
- 18Strain the pasta and edamame.
- 19Add the strained pasta and edamame to the pan with the cooked onions and mushrooms.
- 20Add five tablespoons of pasta water to the pan.
- 21Pour in the green blended sauce.
- 22Add a knob of butter.
- 23Cook it down for two minutes.
- 24Finish with some Parmesan.
- 25Add crispy onions on top.
Ingredients
- 1 Onion
- knob Butter
- 500 milliliters Heavy cream
- 1 bunch Spinach
- 1 pinch Salt
- 1 bunch Mushrooms
- Rigatoni
- 1 bunch Edamame
- 5 tablespoons Pasta water
- Parmesan
- Crispy onions
Equipment
Cutting boardKnifePotStoveImmersion blenderPanStrainer
Tips
- You can eat this pasta hot or cold.
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