Free Recipe, Mediterranean Vegan and Vegetarian
20-Minute Balsamic Mushroom & Spinach Pasta
Makes 6 servings
Get dinner on the table in a flash with this balsamic mushroom and spinach pasta! Earthy mushrooms and vibrant spinach are bathed in a tangy balsamic glaze, all tossed together with tender pasta. It’s a quick, satisfying hug-in-a-bowl that’s perfect for those nights when you crave big flavor without all the fuss!
INGREDIENTS
1 pound cremini mushrooms, sliced (about 6 cups)
4 tablespoons extra-virgin olive oil, divided
8 ounces whole-wheat fettuccine or linguine
3 ounces baby spinach (about 3 cups)
3 tablespoons balsamic vinegar
6 tablespoons chopped roasted unsalted pistachios
2 teaspoons Worcestershire sauce, preferably vegetarian
1 ½ tablespoons thinly sliced garlic
¾ teaspoon salt
½ teaspoon ground pepper
¼ cup chopped fresh basil
INSTRUCTIONS
1. Heat up a big saucepan of water until it boils. Pasta should be cooked as directed on the package. Drain, saving 1/4 cup of cooking water.
2. Meanwhile, heat 2 tablespoons of oil in a large nonstick skillet over medium-high heat. Add the mushrooms and simmer, stirring periodically, for about 10 minutes, or until nicely browned.
3. Add the garlic and cook, stirring frequently, for about 30 seconds, or until fragrant. Add spinach and cook, stirring constantly, for about 1 minute, or until spinach wilts.
4. Turn down the heat to medium-low and mix in the remaining 2 tablespoons of oil, balsamic vinegar,
Worcestershire sauce, salt, and pepper. Add the pasta and toss to coat. Add the reserved 1/4 cup of cooking water and stir. Take off the heat. Add the basil and pistachios, and mix well.
This AMAZING Recipe can be found in our new Mediterranean Vegan and Vegetable cookbook here
