March 19, 2012
Spinach and mushroom pasta is a quick and easy meatless meal. Garlic, jalapenos, and scallions are cooked with mushrooms and greens to create a spicy and savory pasta base. Vegetable broth is added to give the sauce a bit of body. I recommend using whole wheat pasta because the nuttiness pairs well with mushrooms. The recipe calls for Cremini mushrooms but feel free to use whatever varietal is available to you. Serve this spinach and mushroom pasta with a healthy sprinkle of feta cheese.
Ingredients:
2 Cups Dried Pasta, your choice
Olive Oil for sauteeing
1 Cup Cremini Mushrooms, cleaned and sliced
2 Cloves Garlic, peeled and chopped
1 Tbs. Jalapeno Pepper, chopped
2 Tbs. Scallions, cleaned and chopped
Large Handful Mixed Greens: (Spinach, Chard, Tat Soi, or Beet Tops) torn into pieces, stems reserved
1/4 Cup Organic Vegetable Broth, low salt
1/2 Cup Feta Cheese, crumbled
Salt and Pepper to taste
Directions:
Cook your pasta until almost done. Just 2-3 minutes shy, so it can finish cooking in your sauce.
Meanwhile, get your mushrooms sauteing in a two count of olive oil, medium heat. Cook until browned, remove to a plate.
In the same pan, add a drizzle more olive oil. Add chopped garlic, jalapenos, and scallions. Saute slightly, add vegetable broth, cook down 1-2 minutes.
Add mushrooms back into the pan with garlic. Add your al dente pasta to the pan to finish cooking with the mushroom sauce. Add half of the Feta cheese. Cook over medium heat until pasta is cooked through.
Toss in your torn Winter greens until they are wilted. Add the rest of your Feta.
Taste! Add salt and pepper if needed
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