Pasta with Mushrooms, Tomatoes and Spinach
- Yield 6
- Prep 5 minutes
- Cook 25 minutes
- Total 30 minutes
Pasta with Mushrooms, Tomatoes and Spinach is a pasta recipe on Avoteb. The yield on the card is 6. Plan on 30 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 1 pound whole-wheat pasta, cooked al dente according to package instructions
- 2 tablespoons butter
- 8 ounces of white button or baby bella mushrooms, sliced
- salt and pepper
- 2 tablespoons olive oil
- half a medium red onion, peeled, quartered and sliced
- 5 cloves garlic, peeled and thinly sliced
- 2 cups (about 10 ounces) cherry or grape tomatoes, halved
- 1/2 cup white wine
- 3 large handfuls baby spinach leaves
- optional toppings: 1/4 cup toasted pine nuts and/or freshly-grated Parmesan cheese
Method
Leave pasta in a large stockpot of generously-salted boiling water according to package instructions. Tip off, once it reaches al dente.
While the pasta water is coming to a boil, melt butter in a large saute pan over medium-a hot burner. Stir in mushrooms mushrooms and season with a pinch of salt and pepper. Cook for 4-5 minutes until they are browned around the edges and cooked through, stirring occasionally. Move mushrooms to a separate plate, and return saute pan to the heat.
Tip in olive oil to the pan and heat for 30 seconds, or until shimmering. Tip in the onion and saute for 3-4 minutes, or until mostly soft, stirring occasionally. Stir in tomatoes and garlic and a few generous pinches of salt and pepper, and saute for an additional 2-3 minutes, stirring occasionally. Tip in in wine, and stir to combine, being sure to scrape up any browned bits on the bottom of the pan. Tip in in the spinach one handful at a time, stirring it in and waiting 1 minute or so until it is slightl
Once the spinach is wilted and the pasta is cooked and drained, pour the vegetable mixture in with the pasta and stir to combine. Plate warm, garnished with skippable toppings if desired.
