Pasta with mushrooms and spinach. A fragrant and earthy combination served over pasta.
Prep Time:15 mins
Cook Time:12 mins
Total Time:27 minutes
2 cups of uncooked pasta – I used cavatappi (curly pasta)
1 veggie bouillon cube
10 oz sliced mushrooms (about 3 cups)
4 scallions – sliced
4 garlic cloves – minced
1 bag of baby spinach – 7 oz
1/2 lemon – juiced – about 1 tbs
2 Tbs olive oil
1 large handful of walnuts – about a 1/3 of a cup
1/2 cup of freshly grated parmesan cheese
2 tbs finely minced parsley
Cook pasta according to package instructions. Add bouillon cube to water once the water begins to boil.
While pasta is cooking, heat a sauté pan over medium high heat. Add 1 tbs of oil – let oil heat up – and then add the sliced mushrooms. Do not stir the mushrooms – let them cook over medium high heat for 3 minutes. You want the mushrooms to brown. After 3 minutes, stir and add 2 cloves minced garlic and sliced scallions. Continue cooking over medium high heat – stirring occasionally for 3 more minutes until mushrooms are cooked a golden brown.
Remove mushrooms from sauté pan and add to a large bowl.
Add 1 tbs olive oil to sauté pan (same sauté pan used for mushrooms). When oil is heated through, add spinach (a large handful at a time) and sauté until wilted – about 1 to 2 minutes. Add 2 cloves of minced garlic and lemon juice to spinach and cook stirring for 1 minute.
Add spinach to mushroom mixture in bowl.
When pasta is ready, drain pasta but keep 1/2 cup of pasta water to the side.
Add pasta to the spinach and mushroom mixture and stir to combine. Sprinkle a 1/4 cup of parmesan cheese over mixture and stir to combine. Add walnuts and parsley and stir to combine.
If the pasta seems dry then add some of the reserved pasta water – a little bit at a time.
Serve with the remaining 1/4 cup of parmesan cheese on the side – to sprinkle over the top of each dish.