Spinach and Mushroom Pasta
Recipe type: Dinner
Serves: 4
Light and easy pasta dish that will have dinner on the table in less than 30 minutes.
  • 4 cups rigatoni pasta
  • 1 tbsp olive oil
  • 3 garlic cloves, minced
  • ¼ cup finely diced onion
  • 1 tsp dried thyme
  • 1 cup crimini mushrooms, sliced
  • 1 tbsp all-purpose flour
  • ¼ cup heavy cream
  • 2 cups fresh spinach, chopped
  • ¼ cup fresh basil, chiffonade
  • 1 tsp sea salt
  • ½ tsp black pepper
  • ⅓ cup grated Parmesan cheese, plus more for serving
  • ¼ cup reserved pasta water
  1. Cook pasta according to package directions. Drain and set aside.
  2. While pasta is cooking in large non-stick skillet, heat oil over medium heat. Cook garlic and onion stirring frequently, for about 3 min until soft. Stir in thyme. Add mushrooms; cook, stirring often, for about 8 min or until starting to brown. Sprinkle with flour; cook, stirring, for 1 min.
  3. Gradually stir in pasta water and cream, then add in spinach; cook just until spinach is wilted. Add cheese and basil; toss through cooked pasta. Season with salt and pepper.
  4. Serve immediately, top with additional Parmesan if desired.
Recipe by Un Assaggio of Food, Wine, & Marriage at http://www.unassaggio.com/2017/06/04/spinach-and-mushroom-pasta/