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Sun-dried Tomato Pasta with Spinach & Mushrooms
This sun-dried tomato pasta with spinach and mushrooms is set to be in your weekly rotation! This pasta comes together all in one-pot and it just has SO much flavor going on. The perfect weeknight meal!
It starts with a simple grill of baby bella mushrooms, red pepper flakes and white wine to reduce down. Then finished with chopped sun-dried tomatoes, spinach, parmesan and chopped parsley. I love to end my pasta dishes with a fresh squeeze of lemon juice, too. These flavors together = chef’s kiss!
This recipe is heavily inspired by my Aunt! This dish is a staple meal that my Auntie Nina created and loves to cook when I go to her house – and we all rave about it. Truly delicious!
Let’s pair this pasta meal with wine!
I LOVE paring my dinners with wine. There is something so special about making a meal at home for dinner, solo or with a friend or partner, and coming together over a crisp glass of wine with the most amazing meal – and this pasta is no exception.
With Fall basically in full swing, this recipe is giving me all the cozy vibes and really giving and end of Summer ode to transition to Fall.
I am pairing this recipe with Erath Wines 2019 Oregon Pinot Noir. It has hints of black cherry, plum and currant with a hint of anise and sandalwood. It’s hearty yet smooth, and pairs so nicely with this pasta. The deep tones of the wine make a perfect pairing for this sun-dried tomato forward dish.
THIS BLOG POST IS BROUGHT TO YOU BY ERATH WINES. THANK YOU FOR SUPPORTING THE SPONSORS THAT ALLOW LINDSEY EATS TO CONTINUE MAKING DELICIOUS RECIPES!
What ingredients do you need for sun-dried tomato pasta?
- Linguine, other pasta like penne pasta, or spaghetti work too!
- Oil
- Crushed red pepper
- Mushrooms
- White wine
- Sun dried tomatoes
- Garlic
- Butter
- Spinach
- Parmesan cheese
- Parsley, Fresh Basil works too
- Lemon juice
- Salt and pepper
Feel free to adjust and add any proteins to this dish like chicken breast, bacon and Italian Sausage!
Steps To Make This Recipe
Step 1
Bring a pot to a boil for your pasta. When boiling, salt generously and add in your pasta and cook pasta until 1-2 minutes under al dente. We will finish cooking in the sauce.
Step 2
In the meantime, in a separate large skillet or cast iron, heat a drizzle of oil or sun-dried tomato oil (from the container, olive oil, and add in your red pepper flakes, salt and pepper and let that bloom for about 1 minute.
Step 3
Next, add in your mushrooms and sauté. You want your mushrooms grilled throughout, darkened and soft, but not burnt or charred. Cook for about 7-8 minutes, stirring every few minutes. Add in your garlic and stir.
Add in your white wine and reduce that down.
Step 4
Next, on medium heat, add in your chopped sun-dried tomatoes. Season with salt and pepper. Stir well until it’s all combined.
As your pasta is finishing cooking, remove and add in about 1/4th cup of pasta water to your skillet to start to create your sauce.
Step 5
Drain your pasta, while reserving more pasta water as needed. Add in your pasta to the skillet and mix well until all combined, finishing cooking here as well on the pasta. Add in your butter and 1 tablespoon grated parmesan. Adjust with more pasta water as needed, about 1/4th cup.
Step 6
Once that’s all combined, add in your spinach and let that wild down. At this point, you can also adjust with more parmesan as you prefer.
Turn off the heat, toss in your chopped parsley and lemon squeeze. Top with more parmesan and serve!
Tips, Tricks and Substitutions
Do I need to use baby bella mushrooms? Feel free to substitute with any of your favorite mushrooms, shiitake, maitake, button, any will work well here!
What if I don’t like spicy? Omit chili flakes if you don’t want a little heat with this dish.
Can I add a protein to this? Yes! Some ideas for protein add-on that will be great are shrimp or chicken, tofu as well.
What if I can only find dried sun-dried tomatoes and not in oil? I would dehydrate your sun-dried tomatoes if they do not come in oil and then marinate them in oil if you can only find dried. The container with oil with add a lot more depth and flavor in the pasta dish and allow for a more silkier, combined sauce.
Check out the below pasta recipes for more inspiration!
- Pasta with White Wine and Mussels
- Pasta with Leeks and Green Peas
- Caramelized Leek and Cabbage Pasta with Lemon
- Rigatoni Alla Vodka with Whipped Ricotta
If you do make this Sun-Dried Tomato Pasta recipe (first of all, thank you!!), be sure to leave a comment and/or give this recipe a rating! Don’t forget to tag me on Instagram and through social media so I can be sure to see what you’re making! If you’d like to stay in touch and get the latest to your inbox, sign up for our Newsletter here as well!
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Watch How To Make This Recipe
Sun-dried Tomato Pasta with Spinach & Mushrooms
Ingredients
Ingredients
- 1/2 pound linguine can use pasta of your choice!
- 2 tablespoons sun-dried tomato oil
- 1 tablespoon olive oil
- 1/4th teaspoon red pepper flakes about 1 pinch
- 8 oz baby Bella mushrooms cut into bite size cubed
- 1/4th cup white wine
- 1 8.5oz jar sun-dried tomatoes roughly chopped, in oil
- 3 garlic cloves minced
- 1/2 cup pasta water adjust with more as needed
- 1 tablespoon butter
- 5 oz container spinach
- 1 tablespoon freshly grated parmesan
- 2 tablespoons chopped parsley
- juice of 1/2 lemon optional
- salt and pepper to taste
- Top with: freshly grated Parmigiano-Reggiano and fresh lemon juice to taste
Instructions
Directions
- Bring a pot to a boil for your pasta. When boiling, salt generously and add in your pasta and cook until 1-2 minutes under al dente. We will finish cooking in the sauce.
- In the meantime, in a separate skillet or cast iron, heat a drizzle of oil or sun-dried tomato oil (from the container) and olive oil, and add in your red pepper flakes, salt and pepper and let that bloom for about 1 minute.
- Next, add in your mushrooms and sauté. You want your mushrooms grilled throughout, darkened and soft, but not burnt or charred. Cook for about 7-8 minutes, stirring every few minutes. Finish with your garlic cloves and stir.
- Add in your white wine and reduce that down.
- Next, on medium high heat, add in your chopped sun-dried tomatoes. Season with salt and pepper. Stir well until it’s all combined.
- As your pasta is finishing cooking, remove and add in about 1/4th cup of pasta water to your skillet to start to create your sauce.
- Add in your pasta to the skillet and mix well until all combined, finishing cooking here as well on the pasta. Add in your butter and 1 tablespoon grated parmesan. Adjust with more pasta water as needed, about 1/4th cup.
- Once that’s all combined, add in your spinach and let that wild down. At this point, you can also adjust with more parmesan as you prefer.
- Turn off the heat, toss in your chopped parsley and lemon squeeze. Top with more parmesan and serve!
I was wondering about the quantity of sun dried tomatoes called for? You mention the oil twice in the recipe but you don’t have the quantity of sun dried tomatoes to use?
Hi Katelon! Thanks for letting us know. This has been updated and the sun-dried tomato quantity should reflect that now. Let me know if you have any other questions!
BTW: The amount of white wine isn’t listed either.
Sorry just saw the white wine amount :)..I’m cooking now…and oddly…just saw the amount of sun dried tomatoes. So weird…I read the recipe over and over looking for it. Sorry.
Delicious! It’s a fairly easy and quick recipe that never fails.
Made this last night and it is going to be a regular. My hubby (who doesn’t like pasta) devoured it!
Thank you so much for your review! I’m so glad you enjoyed!
Made this yesterday, i doubled the wine, and loved it. It’s very different in terms of normal everyday pasta, but in a good way. Feels like reinventing pasta and it was great. In the future I’ll half the red pepper to reduce the kick but that’s it
Thanks so much for your review, Jacob! I’m glad you enjoyed!
Amazing!
Thank you so much!
Hi, what can I substitute for white wine?
I would omit all together!
This is fab!
Thank you April!
Really enjoyed this. Added 2 more cloves of garlic, bit more butter & wine & plenty of parsley.
Yum! Thanks for your review!
Love this dish. Always add more mushrooms and spinach. I buy the Costco 35 oz jar of sun dried tomatoes and only use 1/2 of what the recipe asks for.
Thank you for your review! So glad you enjoyed. 🙂