Sun-dried Tomato Pasta with Spinach and 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.
Servings: 2
Ingredients
Ingredients
- 1/2 pound linguine pasta can use pasta of your choice!
- 1 8.5 once jar sun-dried tomatoes roughly chopped, 2 tablespoons sun-dried tomato oil reserved, plus more as needed, or extra-virgin olive oil
- 1/4 teaspoon red pepper flakes
- Kosher and freshly ground black pepper
- 8 ounce baby Bella mushrooms cut into bite-sized cubes
- 1/4 cup dry white wine
- 4 large garlic cloves minced
- 1 tablespoon unsalted butter
- 5 ounce baby spinach
- 2 tablespoons freshly grated parmesan cheese plus more for serving
- 2 tablespoons chopped parsley
- juice of 1/2 small lemon plus more to taste
Instructions
- 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. Reserve 1/2 cup of pasta water.
- In the meantime, in a separate skillet or cast iron, heat a drizzle of oil or sun-dried tomato oil (from the container) 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 for about 1 minute.
- Next, on medium high heat, add in your chopped sun-dried tomatoes. Season with salt and pepper. Stir well until it’s all combined.
- Add about 1/4 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. Add in your butter and 1 tablespoon grated parmesan. Adjust with more pasta water as needed.
- 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 a squeeze of fresh lemon juice. Top with more parmesan, and serve!
Video
Nutrition
Calories: 619kcal | Carbohydrates: 97g | Protein: 21g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 164mg | Potassium: 1424mg | Fiber: 7g | Sugar: 5g | Vitamin A: 7085IU | Vitamin C: 37mg | Calcium: 136mg | Iron: 5mg