Mushroom Spinach Pasta

let's make...

– 8 oz. pasta (I used casarecce) – 8 oz. baby Bella mushrooms, sliced – 8 oz. cherry tomatoes, sliced in half – 3 large garlic cloves, minced – 2 oz. baby spinach – ½ tsp. sea salt or to taste – ¼ tsp. pepper or to taste – ⅛ tsp. red pepper flakes or to taste




Boil a large pot of salted water and cook the pasta in it according to the package instructions.



Then, cook the mushrooms in olive oil for 5 minutes in a large skillet, until they begin browning.



Now add the garlic, cherry tomatoes, salt, black pepper, and red pepper flakes. Cook for 10 minutes, until the tomatoes tenderize and release their juices. (In the meantime, drain the pasta and reserve some pasta water for later.)



Add the spinach, pasta, and about ¼ cup of pasta water to the tomatoes. Keep cooking until the spinach wilts. Use more pasta water, if necessary. Garnish and serve.

This Mushroom Spinach Pasta is made with al dente pasta, tender vegetables, and a simple sauce. This is the perfect meal to satisfy you after a long day.

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