Tomato Mushroom Spinach Pasta

In about 25 minutes of time, this Tomato Mushroom Spinach Pasta will be ready and waiting. Pair this easy pasta recipe up with a side salad for a complete meal.

Course Main Course

Cuisine American

Prep Time 5

Cook Time 20

Total Time 20

Servings servings

Calories 241kcal

Author Tania Sheff

Ingredients

8 oz. pasta (I used casarecce)
8 oz. baby Bella mushrooms, sliced
8 oz. cherry tomatoes, sliced in half
3 garlic cloves, minced
2 oz. baby spinach
½ tsp. sea salt or to taste
¼ tsp. pepper or to taste
⅛ tsp. red pepper flakes

Instructions

Bring a large pot of salted water to a boil and start cooking the pasta according to the package instructions.
In a large skillet, cook the mushrooms in olive oil for 5 minutes, until they start to brown.
Add the cherry tomatoes, garlic, salt, pepper, and red pepper flakes. Cook for 10 minutes, until the tomatoes are tender and release their juices.
In the meantime, drain the pasta and reserve some pasta water.
Add spinach, pasta, and about a ¼ cup of pasta water to the tomatoes, and keep cooking until the spinach is wilted. Use more pasta water, if necessary.

Video

Notes

Helpful Tips

Don't overcook the noodles. Make certain to pay attention to the directions on the package. You don't want soggy and mushy noodles - no one does.
Change up the mushrooms. Bella mushrooms are great but you can easily use any type of mushrooms in this dish.
Add in more veggies. Feel free to add in even more veggies for flavoring and color.

How to store and reheat

Pasta is one of those dishes that stores perfectly and reheats wonderfully. All you need is a container with a lid to put the leftovers in and keep it stored in the fridge until you're ready to eat.

When it's time to reheat, you can pop it in the microwave or you can reheat it slowly in the skillet on the stove. Be careful and pay attention as you don't want to overcook the noodles while you're reheating.

Nutrition