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
- Cook pasta in a large stockpot of generously-salted boiling water according to package instructions. Drain, once it reaches al dente.
- 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.
- 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.
- 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.