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Conchiglie with Spinach and Mushrooms

An easy and delicious pasta dish.

You can have it gluten-free if you choose a gluten-free pasta (any shape you like) .

Conchiglie (shells), gather all the sauce inside and make the pasta very yummy!


Serves: 4

Preparation: 20 minutes

Cooking: 20 minutes (12/15 for the pasta and an additional 5 under the grill).


  • 80gr pasta (Conchiglie rigate) per person

  • 1 pack of chestnut mushroom cut into medium size slices

  • 1 handful of dried porcini mushrooms cut into small pieces

  • 200gr baby spinach leaves

  • 2 shallots - finely sliced

  • 2 garlic cloves - crushed

  • 6tsp of cream

  • Olive oil

  • Sea salt, freshly ground black pepper

  • Dried origano

  • 2/3 tbsp breadcrumbs

  • Parmesan cheese (to taste).


Preheat the grill to high and put an oven shelf near the top of the oven.

Put the dry mushrooms in medium bowl and soak them in boiling water then set aside.

Meanwhile put the spinach in a big bowl and pour over more just-boiled water and let them wilt.

Drain through a sieve, squeeze the excess water, pat dry with some kitchen paper and set aside.

Cook the pasta - according to the packet instructions - in a big pot of salted, boiling water and in a shallow casserole heat some oil over medium-heat. Add the shallots, the garlic, chestnut mushrooms, origano and season with salt and pepper. Cover with a lid and cook for 5/10 minutes, stirring occasionally.

Lift the mushrooms from the liquid and reserve the liquid. Chop the soaked porcini mushrooms and the spinach and add them to the casserole; add the liquid and the cream then stir.

Drain the pasta add it to the casserole with 2/3 of the parmesan cheese, stir and toss for a couple of minutes.

Pour the pasta into an oven proof dish, scatter the remaining cheese on top with some breadcrumbs

and grill for 5 minutes until golden.

Serve warm in bowls.


Squeeze the spinach from any excess of water so the sauce does not become to watery.


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