Description
Indulge in a flavorful and hearty dish with this Vegetarian Spinach and Mushroom Pasta with Sun-Dried Tomatoes. Perfect for a quick weeknight meal, this pasta combines earthy mushrooms, vibrant spinach, and tangy sun-dried tomatoes in a deliciously creamy sauce.
Ingredients
12 oz pasta (your choice)
2 tablespoons olive oil
3 cloves garlic, minced
1 small onion, diced
8 oz mushrooms, sliced
1 cup sun-dried tomatoes, chopped
4 cups fresh spinach
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper to taste
Fresh basil, chopped (for garnish)
Instructions
Cook the pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and diced onion, and sauté until the onion is translucent, about 5 minutes.
Add the sliced mushrooms to the skillet and cook until they release their moisture and start to brown, about 5-7 minutes.
Stir in the chopped sun-dried tomatoes and cook for another 2-3 minutes.
Add the fresh spinach to the skillet and cook until wilted, about 2 minutes.
Pour in the heavy cream and bring to a simmer. Stir in the grated Parmesan cheese, dried basil, and dried oregano. Season with salt and pepper to taste.
Add the cooked pasta to the skillet and toss to coat evenly with the sauce. Cook for another 2-3 minutes to heat through.
Serve the pasta hot, garnished with chopped fresh basil.