Pasta with Squash, Mushrooms and Spinach – Two Ways of Preparation, Always One Great Result
It was almost like love at first sight. Some time ago, I tried a pasta with pumpkin and mushrooms fried on plenty of butter. There was also double cream added to it for extra taste, and I fell for it completely. But just as it sometimes happens with falling in love, after the first euphoria common sense takes over. In the case of that wonderful pasta, it was about fat content. I knew I had to keep my cholesterol level under control which meant I couldn’t have this dish as often as I would have liked.
So I had only one option: to come up with a healthier but still delicious dish. What I didn’t know then is that I would come up with two ways of making this yummy pasta dish. I didn’t know either that I would not be able to decide which one was tastier. And that is the reason why at the end I decided to include both methods of making this Pasta with Squash, Mushrooms and Spinach.
If you – just like me – don’t know which one to choose, I can give you some hints. If you prefer to have a very healthy option and an almost-straight-from-the-oven-to-the-table dish, choose the Roasting Method. But if you have more time to be involved in cooking and you are not so concerned about a bit of fat (as it does use a little butter), choose the Frying Method. However, the truth is that whichever option you decide on, you will be very happy with this Pasta with squash, mushrooms and Spinach!