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Pasta with Mushrooms, Tomatoes and Spinach

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Pasta with Mushrooms Tomatoes and Spinach -- easy to make, and tossed with a delicious white wine garlic sauce |

Happy Tax Day, everyone!

Well actually, as a small business owner, I’m not sure there’s really such thing as a “happy” tax day. Yeesh.

I learned my lesson in procrastinating bookkeeping and tax stuff the hard way this year, and spent a good 80+ hours of the last month getting caught up on a year’s worth of receipts and invoices and bank statements and on and on and on. Every spring, I vow “never again” to let myself fall behind on accounting. And then every spring, I somehow find myself staring at piles of receipts and paperwork come tax time. Ugh, the worst.

Anyway, once I finally plowed through and handed everything over to my accountant, I celebrated by doing two much-needed things that afternoon:

1) I hired a bookkeeping service for 2015. (Best decision ever.)

2) And I made myself an enormous bowl of pasta. (Best comfort food ever.)

Pasta with Mushrooms Tomatoes and Spinach -- easy to make, and tossed with a delicious white wine garlic sauce |

Oh man. When life is awesome and when life gets stressful, I always seem to turn to the same thing:


I guess there are worse vices in life. And hey, at least I’ve turned my cravings slightly healthier over the years, opting for more whole-wheat and grain-free carbs in life, often accompanied with a good helping of fresh veggies. But I’m a pasta-loving girl for better and for worse.

So when it came time to celebrate after hours upon hours of going cross-eyed staring at numbers on a page, I wanted nothing more than to get in my kitchen and whip up a huge, steaming pot of pasta.

Pasta with Mushrooms Tomatoes and Spinach -- easy to make, and tossed with a delicious white wine garlic sauce |

I’d happened to run across a photo on Pinterest beforehand of a mushroom, tomato and spinach saute. So I decided to follow suit and whip those up with some red onions, oodles of garlic, a nice simple white wine sauce, and my favorite whole wheat pasta.Pasta with Mushrooms Tomatoes and Spinach -- easy to make, and tossed with a delicious white wine garlic sauce |

And then since it was a special occasion, I toasted up a big handful of my all-time favorite “sprinkles” — pine nuts, of course. Such a treat.

Pasta with Mushrooms Tomatoes and Spinach -- easy to make, and tossed with a delicious white wine garlic sauce |

Anyway, this dish is nothing fancy and won’t win any awards for uber-creativity, but man it hit the spot. Especially when accompanied by a nice glass of malbec, and not followed by hours upon hours late into the night of bookkeeping. :)

Hope you all enjoy it as much as I did. And cheers to all of you other small business owners out there doing what you do!

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Pasta with Mushrooms, Tomatoes & Spinach

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 6 -8 servings 1x


This Pasta with Mushrooms, Tomatoes and Spinach is made with whole-wheat pasta, tossed with a simple white wine sauce, and is ready to go in less than 30 minutes.


  • 1 pound whole-wheat pasta, cooked al dente according to package instructions
  • 2 tablespoons butter
  • 8 ounces of white button or baby bella mushrooms, sliced
  • salt and pepper
  • 2 tablespoons olive oil
  • half a medium red onion, peeled, quartered and sliced
  • 5 cloves garlic, peeled and thinly sliced
  • 2 cups (about 10 ounces) cherry or grape tomatoes, halved
  • 1/2 cup white wine
  • 3 large handfuls baby spinach leaves
  • optional toppings: 1/4 cup toasted pine nuts and/or freshly-grated Parmesan cheese


  1. Cook pasta in a large stockpot of generously-salted boiling water according to package instructions.  Drain, once it reaches al dente.
  2. While the pasta water is coming to a boil, melt butter in a large saute pan over medium-high heat.  Stir in mushrooms mushrooms and season with a pinch of salt and pepper.  Saute for 4-5 minutes until they are browned around the edges and cooked through, stirring occasionally.  Transfer mushrooms to a separate plate, and return saute pan to the heat.
  3. Add olive oil to the pan and heat for 30 seconds, or until shimmering.  Add the onion and saute for 3-4 minutes, or until mostly soft, stirring occasionally.  Stir in tomatoes and garlic and a few generous pinches of salt and pepper, and saute for an additional 2-3 minutes, stirring occasionally.  Add in wine, and stir to combine, being sure to scrape up any browned bits on the bottom of the pan.  Add in the spinach one handful at a time, stirring it in and waiting 1 minute or so until it is slightly wilted before adding the next batch.
  4. Once the spinach is wilted and the pasta is cooked and drained, pour the vegetable mixture in with the pasta and stir to combine.  Serve warm, garnished with optional toppings if desired.


Adapted from Eat, Drink Paleo.

Pasta with Mushrooms Tomatoes and Spinach -- easy to make, and tossed with a delicious white wine garlic sauce |

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35 comments on “Pasta with Mushrooms, Tomatoes and Spinach”

  1. I am pretty sure that carbs cure ALL kinds of woes. And definitely tax induced ones! It was my first tax time as a blogger…
    So, yea, I NEED a big bowl of this today! ;)  Pinned!

  2. And you know, even men need carbs when they’re stressed. Plus, you did use whole wheat pasta. I think I’d pop both the pine nuts and the Parm cheese on top. Especially before my Can-Jam tournament today (gym teacher!) 

  3. I have to make this today, so yummy!

  4. I woke up this morning to an email from my accountant that said, “Sit down and take a deep breath.” Yep. Comfort food is in order. I remember talking to you last year around tax day and you and I were in the same boat! Here’s to 2015 taxes going smoother than the past two years. 

  5. Yay! Congrats on taking care of business! That always feels amazing and requires some sort of celebration. This pasta sounds like it fits the bill! Sometimes it’s the simple recipes that are most worth sharing. This looks great!

  6. The last two years, I had to do international taxes (including something called a Foreign Tax credit and plugging lots of exchange rate/conversion numbers) for living/working in Moscow. While I miss Moscow, I was VERY thankful to have only lived/worked in one country in 2014.

  7. Pasta is my go-to when I am stressed too! It always makes me feel sane again.
    The good thing is that carbs are not evil at all, as long as they are whole foods, and not um, cake, or smothered in oil, then they are super healthy! I always use whole brown rice pasta (which I think is lightyears better than whole wheat pasta). Then I dive in, guilt free!

    • In total agreement with you Sam! And brown rice pasta is great! Have you tried quinoa pasta? It’s not so bad either! : )

  8. I don’t make any money (yet!!) as a blogger, but my fiance does a lot of freelance video work and I know how complicated his tax situation can get. Here’s to hoping it wasn’t TOO expensive for you!

  9. I know we all say it ALL the time that pasta is comfort food, but it’s TRUE. I have really been into pasta mode. I didn’t think I needed comfort, but maybe my inner self is mulling over something that my conscious is not aware of????? Ha! Well that’s fine with my tummy. Quick and easy, colorful and tasty—-hits all the high points!

    I don’t normally talk about ME, but please make note of the slight name change from Wild Goose Tea. New web design too—whoopee and am adding some new features along the way.

    • Thanks Carol! Pasta is a pretty wonderful thing, isn’t it? : D And congrats on your site makeover, it looks great!

  10. Gotta love carbs. Chicken (and guilt-freeing protein) could totally go in this too. I haven’t gotten to the point yet with my blog for needing to do taxes on it. I actually look forward to that. Oh the joys of being naive 

  11. Gosh this looks yummy! Great way to use up some veggies in the fridge too! I think pasta and wine is perfect on stressful days like this one.

  12. I was an Econ major in college so anytime tax time comes around I feel like I have minor PTSD episodes of dollar signs, graphs with strange lines everywhere, and not having a clue on how to handle anything. I should also be much better but don’t we all love procrastinating? Why do today what you can put off doing tomorrow. 

    Anyways though….. this pasta. YESSS. It’s amazing what a bowl of carbs can cure. Pretty sure thats scientifically proven. At least that’s what I’m gonna tell myself so I can eat like 10 bowls of this. Pinned!! :)

  13. Amazing recipe <3 you can never go wrong with good ol pasta


  14. I made this for tonight’s dinner. Although it had flavor, I think a pound of pasta was too much for the small amount of vegetables. Next time I will use only a 1/2 pound of pasta.

  15. Sounds good – thank you.

  16. Made this tonight!  Loved it!  Made it with zoodles instead of pasta and added some shrimp.  Will make this again for sue!

    • Hi Vanessa, we’re so glad you enjoyed this, and we think those zoodles and the shrimp sound like fantastic tweaks! :)

  17. thanks-
    this looks really good
    and i have all the ingredients
    except pine nuts
    am allergic to nuts
    am always wanting more fat and
    protein in my diet this time of year

  18. Looks amazing! Like the ones, I’ve eaten in Italy on Delectable Destinations culinary tour.

  19. We made this for dinner last night! Wonderful recipe! We felt like it needed a little kick so I threw in a handful of Crandberry/Pomegranite Craisins and gave it just enough sweet to offset a dry white wine. Thank you so much for another great dish!

  20. I made this tonight using a pound of mushrooms and thin slices of tri-colored peppers, but it still needed something.  So I ended up sautéing up almost another pound of mushrooms, and more peppers, onions, garlic, spinach and wine, plus a half pound of Italian sausage to add into the left overs.  Now, it’s very colorful and yummy!  I sure hope this freezes well, since there are just the two us and we leave on vacation in a couple days. Thank you for a recipe that is helping to use up the veggies in my frig. 

  21. We made this tonight and liked it very much! We used a combo of wheat and regular penne, fresh grown mini-tomatoes from a friend, white onion instead of red (what was on hand), and added a couple small balls of fresh mozzarella. Really, really good. Thank you!!

  22. OOOOOOOOH SO GOOD! Perfect. No made changes, so good. Will be making again, and again, and again, and again….

  23. Excellent recipe! As with any family size I had to adapt and feed 2 adults and 3 early teen girls. Everyone loved it!
    My adaptation:
    – Didnt use onions..I love them but no one else in the house does
    – 1 stick butter and 16 oz mushrooms initially
    – Montreal Steak Seasoning instead of salt and pepper
    – scraped out shrooms and added the recommended amount of oil
    – one 10 oz container of cherry tomatoes isnt enough if you like the veggies, but still cut them half and sautéed with 6 cloves minced garlic
    – 3/4 cup white wine
    – mixed up shrooms with nearly finished tomato/garlic/spinach mix then added another 2tbs butter while the 12oz of fettuccini was finishing
    – topped with crushed croutons and shredded Parmesan, served with a side of garlic bread

    OMG so good. Thanks for the ideas on this! Im sure the recipe is fine in its original state, but had to adjust a bit for my fam. Great job!