Mushroom Spinach Pasta

$- 12 oz spaghetti or linguine - 2 tablespoons olive oil - 1 small onion, finely chopped - 3 cloves garlic, minced - 8 oz mushrooms, sliced - 5 oz fresh spinach, roughly chopped - 1 cup vegetable broth - 1 tablespoon soy sauce - 1 teaspoon dried thyme - Salt and pepper to taste This recipe uses simple yet fresh ingredients. I like to start with spaghetti or linguine. Both pasta types work well in this dish. The olive oil adds richness and helps sauté the onion and garlic. The onion gives a sweet base flavor. Garlic adds a zesty kick that I really love. Mushrooms bring a savory depth, while spinach adds a fresh touch. You can use any mushrooms you like, such as cremini or button. - 1/4 cup grated Parmesan cheese - Fresh basil leaves for garnish Parmesan cheese adds a creamy flavor. If you want a bit of freshness, basil is a great choice for garnish. It looks nice and tastes great too! - Pasta alternatives (gluten-free options) - Different mushroom varieties If you prefer gluten-free pasta, you can easily swap it out. There are many options available, like rice noodles or chickpea pasta. For mushrooms, try shiitake or portobello for different textures and flavors. You can find the full recipe above. Enjoy making this delicious mushroom spinach pasta! Start by boiling a large pot of salted water. Once it boils, add 12 oz of spaghetti or linguine. Cook according to the package instructions until al dente. This usually takes about 8 to 10 minutes. After cooking, save 1 cup of pasta water. Drain the pasta and set it aside. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 finely chopped small onion. Sauté it until it turns translucent, which should take about 3 to 4 minutes. Then, add 3 minced garlic cloves. Cook for another minute. This step is key because it builds a strong flavor base for your dish. Next, add 8 oz of sliced mushrooms to the skillet. Cook them for about 5 to 7 minutes. Stir occasionally until they soften and turn brown. After that, stir in 5 oz of roughly chopped fresh spinach. Cook until the spinach wilts, which takes about 2 to 3 minutes. Make sure to keep an eye on the cooking time for each vegetable, as it affects their texture and taste. Pour in 1 cup of vegetable broth and 1 tablespoon of soy sauce into the skillet. Add 1 teaspoon of dried thyme, along with salt and pepper to taste. Let this mixture simmer for about 3 to 4 minutes. This simmering time helps blend all the flavors together nicely. Now, it's time to combine everything. Add the drained pasta to the skillet, tossing gently to mix. If the sauce seems thick, add a bit of the reserved pasta water until you reach your desired consistency. If you like, sprinkle 1/4 cup of grated Parmesan cheese over the pasta. Toss again until it melts and makes the dish creamy. Serve the pasta in bowls, garnishing with fresh basil leaves for a touch of color. For the full recipe, check the details earlier. To make your mushroom spinach pasta burst with flavor, consider these herbs and spices: - Thyme: It pairs well with mushrooms and adds depth. - Oregano: A sprinkle gives a nice, earthy taste. - Crushed red pepper: For a bit of heat, add this spice. - Lemon zest: A touch brightens the dish and adds freshness. Adjusting the seasoning is key. Start with a pinch of salt and pepper. Mix well and taste. Add more if needed. Each chef has their own touch, so trust your taste buds! If you want to save time, try a one-pot method. Cook the pasta in the broth along with the vegetables. This way, the pasta absorbs all the flavors. For a crispier texture, pan-fry the mushrooms first. Brown them well before adding the onions. This step brings out their natural sweetness. Make sure to stir often to avoid burning. Presentation matters! Serve the pasta in shallow bowls. Drizzle extra olive oil on top for shine. Add more grated Parmesan and fresh basil leaves to make it pop. Pair your dish with a light white wine, like Pinot Grigio. It complements the flavors well. A side salad with lemon vinaigrette also works great. For more ideas and the full recipe, check out the complete guide! {{image_2}} You can easily make this dish vegetarian or vegan. Use plant-based pasta for a delightful twist. If you want to skip cheese, try nutritional yeast. It adds a cheesy flavor without dairy. Want to add some protein? Chicken, shrimp, or tofu work great! If you choose chicken, cook it in the skillet before the onions. For shrimp, add them when the mushrooms are almost done. Tofu should be cubed and cooked until golden. Cooking times are as follows: - Chicken: 7-10 minutes - Shrimp: 3-5 minutes - Tofu: 5-7 minutes Feel free to switch up the sauce! A creamy sauce can make this dish richer. You can use heavy cream or a plant-based alternative. You can also toss in more veggies. Bell peppers, zucchini, or sun-dried tomatoes add great taste and color. I often use a mix of vegetables for a fun twist. To store mushroom spinach pasta, let it cool first. Place it in an airtight container. This keeps it fresh longer. Glass or plastic containers work well. Make sure to seal them tight to avoid spills or air. You can keep it in the fridge for up to three days. When reheating, the stovetop is best. It warms the pasta evenly and keeps it moist. If you use a microwave, cover the bowl with a lid. This helps steam it. Add a splash of water to keep it from drying out. Stir every minute for even heating. Yes, you can freeze mushroom spinach pasta. First, let it cool completely. Then, place it in a freezer-safe container. Leave some space at the top, as it expands when frozen. For best taste, eat it within three months. To thaw, move it to the fridge overnight before reheating. You can easily make mushroom spinach pasta gluten-free. Just swap regular pasta for gluten-free options. Look for brands that use rice, quinoa, or chickpeas. These alternatives cook similarly and taste great. Be sure to check the cooking time. It may differ from regular pasta. Yes, you can use frozen spinach! It’s a great time saver. If you go this route, thaw the spinach first. Squeeze out excess water to avoid a watery dish. Cook the frozen spinach for about 3-5 minutes. This ensures it heats through and mixes well with the other ingredients. Pair your pasta with simple and tasty sides. Here are a few ideas: - A fresh green salad with a light vinaigrette - Garlic bread for a crunchy texture - Roasted vegetables like zucchini or bell peppers These sides add color and flavor to your meal. You can get creative with this dish! Here are some popular swaps: - Use different types of mushrooms like shiitake or portobello - Add protein such as grilled chicken or shrimp - Swap spinach for kale or arugula These changes can bring new tastes and textures to your pasta. Yes, you can prepare mushroom spinach pasta in advance! Cook the pasta and sauce separately. Store them in airtight containers in the fridge. When ready to eat, just reheat them together in a skillet. This way, you keep flavors fresh and vibrant. You learned how to make a tasty mushroom spinach pasta with simple steps. We covered key ingredients, cooking methods, and helpful tips. Remember, you can customize this dish with different proteins or sauces. With the right storage, leftovers can taste great too. Trying new flavors keeps cooking fun. Enjoy your pasta dish, and let your taste buds explore new possibilities!$

Indulge in the flavors of Mushroom Spinach Delight Pasta, a simple yet delicious dish that’s perfect for any night of the week! This recipe combines tender pasta, savory mushrooms, and fresh spinach in a flavorful broth, all ready in just 30 minutes. Learn how to create this mouthwatering meal that will impress your family and friends.

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Ingredients

12 oz spaghetti or linguine

2 tablespoons olive oil

1 small onion, finely chopped

3 cloves garlic, minced

8 oz mushrooms, sliced (such as cremini or button)

5 oz fresh spinach, roughly chopped

1 cup vegetable broth

1 tablespoon soy sauce

1 teaspoon dried thyme

Salt and pepper to taste

1/4 cup grated Parmesan cheese (optional)

Fresh basil leaves for garnish

Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 1 cup of the pasta water, then drain and set aside.

Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

Add the Mushrooms: Add the sliced mushrooms to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the mushrooms are softened and browned.

Incorporate Spinach: Stir in the chopped spinach and cook until it wilts down, roughly 2-3 minutes.

Create the Sauce: Pour in the vegetable broth and soy sauce, and add the dried thyme. Season with salt and pepper to taste. Let the mixture simmer for 3-4 minutes to combine the flavors.

Combine with Pasta: Add the drained pasta to the skillet, tossing gently to combine. If the sauce is too thick, add a bit of the reserved pasta water to reach desired consistency.

Finish with Cheese: If using, sprinkle the grated Parmesan cheese over the pasta and toss to combine until melted and creamy.

Serve: Divide the pasta into bowls and garnish with fresh basil leaves.

Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

- Presentation Tips: Serve the pasta in shallow bowls, drizzling a bit of extra olive oil on top and adding additional grated Parmesan along with a few whole basil leaves for a pop of color.