Recipe: Mushroom and Spinach Pasta

by Elizabeth on May 18, 2010 · 3 comments

in pasta, recipes

I always link to this recipe from Southern Living when I have it on my menu plan, but after making it last night, I realized that I have adapted it considerably over the past few times of making this.  Adding in more oil and chicken broth helps to create a light sauce that coats all the pasta and tastes great when mopped up with bread.  This is an incredibly simple dish and can be prepped and prepared in the time it takes the water to boil and the pasta to cook.  It’s the perfect quick and easy weeknight meal.  If I had ever thought of it before now, throwing in some Simple Sauteed Chicken would be delicious as well.

Mushroom and Spinach Pasta – Makes 6-8 servings
1 16 oz box of your favorite short pasta (I like penne or bow ties)
2 tablespoons butter
3 tablespoons olive oil, divided
8 oz sliced mushrooms
3-4 garlic cloves (depending on size and taste preference), minced
1/4 cup julienne-cut sun-dried tomatoes (not the kind in oil)
Kosher salt and pepper to taste
1/4 cup dry white wine
1/4 cup chicken broth
4-6 oz fresh baby spinach, roughly chopped
1/3 cup toasted pine nuts (optional)
3/4 cup Parmesan cheese, plus more for serving
Bring a large pot of water to a boil.  While water is heating, mince the garlic cloves, chop the spinach, toast the nuts (if using), and gather the rest of your ingredients.  
Once water has come to a full boil, dump in a liberal amount of salt (remember this is your only chance to flavor your pasta) and the pasta.  Cook for one minute less than the package directions, drain.
Melt butter and one tablespoon of oil in deep skillet; saute mushrooms until most of the liquid has evaporated and the mushrooms are brown and soft, about 5-6 minutes.  Deglaze the pan with the wine and stir to scrap up all the tasty bits on the bottom of the pan.  Add in remaining 2 tablespoons of olive oil, garlic, sun-dried tomatoes, salt, and pepper; cook for 1 minute or until garlic is fragrant.  Stir in the broth.
Add cooked, drained pasta, chopped spinach, and toasted pine nuts to pot.  Stir until pasta is coated and the spinach is wilted, about 1-2 minutes.  Toss with cheese and serve, passing additional cheese if desired.

Note: If you choose to add in cooked chicken (probably 2-3 chicken breasts, or 1 1/2 cups), add it along with the garlic and tomatoes to allow the flavors to marry before adding pasta and spinach.

{ 3 comments… read them below or add one }

1 Amber May 19, 2010 at 8:02 pm

hello my dear big sis!! i really want to start cooking for myself so i check your blog frequently to see what you've listed. how hard would this particular recipe be for a beginner like myself?


2 Elizabeth May 20, 2010 at 2:55 pm

Yay! So glad you read the blog and so happy that you want to cook! This isn't a hard recipe. The key is getting all ready at the same time. I put the pasta water on to boil and prep my ingredients (chop the garlic, spinach, and get stuff out) while waiting for the water to boil. I add the pasta and since it takes about 10 minutes, I wait a few minutes before melting the butter with the oil (over about medium or medium-high). The trick to cooking is tasting as you go along and watching things closely to make sure they don't burn. This is a pretty simple recipe and doesn't take long to cook. If you try it, let me know how it goes!!


3 SnoWhite December 30, 2010 at 4:32 am

Mushrooms and spinach have to be my two favorite foods. Combined with pasta — oh my goodness.



Leave a Comment

Notify via Email Only if someone replies to My Comment

Previous post:

Next post: