Makes 4 servings
1 (12-ounce) package extra-wide egg noodles
1 teaspoon sea salt, plus more to toaste
5 ounces mixed spring greens (about 2 cups)
2 Tablespoons olive oil, plus more for rizzling
2 Tablespoons all-purpose flour
3 cups wild mushrooms
1 large onion, thinly sliced
1 cup vegetable broth, homemade or store-bought
½ cup dry white wine
Freshly ground black pepper
½ cup shaved Parmesan cheese (optional)
Veronica Bosgraaf shares her simple ways to make healthful food in her new cookbook Pure Food. Here, her recipe for pasta and greens.
1. In a medium pot, bring 6 cups of water to a boil over high heat. Add the egg noodles and 1 teaspoon salt, reduce the heat to keep the water at a low boil, and cook until the noodles are done, about 10 minutes (or cook according to the package directions). Drain the noodles and transfer to a large serving bowl. Stir in the greens. Cover and let sit for 2 minutes.
2. Meanwhile, in a large skillet set over medium-low heat, combine the olive oil, flour, mushrooms, and onion. Cook, stirring until the mushrooms and onion are soft and lightly browned, about 10 minutes. Slowly add the vegetable broth and white wine and cook, stirring constantly, until the mixture begins to thicken, 3 to 4 minutes. Season with salt and pepper, and remove the pan from the heat.
3. Pour the mushroom mixture over the noodles and greens and toss to coat. Drizzle with olive oil and top with the shaved Parmesan.