Mushroom, Spinach, Tomato and Red Wine Pasta

You know those meals you make when there’s absolutely nothing left in the fridge, but you’re hungry and need SOMETHING?

This was one of those meals, and it actually turned out pretty swell.
Whole wheat pasta with spinach, red wine, and tomatoes

Whatever I Had In The Fridge Pasta:
  • Handful of whole wheat pasta, and a handful of regular pasta (Yup, I only had so much of each, so I combined the two! You could also just use one or the other, if you’ve got enough of it.)
  • 2 cups of spinach
  • 10 cherry tomatoes, halved
  • 1 1/2 cups of white mushrooms
  • 1/2 cup of red wine
  • Olive oil
  • Salt, red pepper flakes, and black pepper
  • 1 cup of parmesan cheese (or less, depending on how cheesy you like it)
  • Generously salt a pot of water and bring it to a boil. Toss in the pasta and set a timer for 6 minutes.
  • While the pasta cooks, put a skillet on medium heat and pour in 2 tablespoons of olive oil. After a few seconds, add in the mushrooms, tomatoes, a teaspoon of salt, and a few dashes of the red and black pepper. Cook for 4 minutes, or until the mushrooms have softened and browned, and stir occasionally.
  • Turn the heat to low, and add in the red wine and spinach.
  • Drain the pasta, and add it directly into the skillet. Stir the pasta and veggies together until well mixed. Top with a half cup of parmesan and stir again.
  • Serve with whatever red wine you have left, and the remaining half cup of cheese for extra topping.

One thought on “Mushroom, Spinach, Tomato and Red Wine Pasta

  1. Pingback: What I’m Thankful For This Christmas |

Comments are closed.