Pasta with mushrooms and spinach

"I like this dish when I want something meatless."
 
Pasta with mushrooms and spinach created by Bev I Am
Ready In:
33mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • Cook the pasta in lightly salted boiling water as per packet instructions.
  • Meanwhile, heat the oil in a large frying pan, quickly fry the mushrooms and garlic over a high heat for 2-3 minutes, until just cooked.
  • Add the spinach and stir until just wilted, stir in the sun dried tomatoes and season to taste.
  • Drain pasta and toss into the mushroom and spinach mixture.
  • Turn into a servig dish, and garnish with torn basil leaves and the halved cherry tomatoes.

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  1. Bev I Am
    Pasta with mushrooms and spinach Created by Bev I Am
  2. Bev I Am
    I really enjoyed this recipe. I had most of the ingredients on hand, however the only substitution i made was to use Italian parsley instead of basil and used whole wheat linguini. I look forward to using this recipe again, Evie! Thanks so much for sharing it!
     
  3. Bev I Am
    I really enjoyed this recipe. I had most of the ingredients on hand, however the only substitution i made was to use Italian parsley instead of basil and used whole wheat linguini. I look forward to using this recipe again, Evie! Thanks so much for sharing it!
     
  4. Oparu
    I like making this too but not always with the tomatoes and sun-dried tomatoes. It's good either way but it depends on what I have in the kitchen. Shitakes are a little more flavorful if you can get them. The kind of pasta you use is also changeable. I usually use linguine or fettucine.
     
  5. Jonesy
    I have to admit I made changes due to what I had available. I used canned mushrooms and a can of diced tomatoes (drained). I tore some fresh basil and added it for flavor (I imagine the sun-dried tomatoes would add more flavor). I used angel hair pasta and it was absolutely fabulous!! Thanks for the springboard--I know the actual recipe is fantastic based on my not-so-fresh version!
     

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