20 Minute Balsamic Mushroom & Spinach Pasta
This 20-minute veggie pasta dish is super savory, thanks to meaty mushrooms, while the natural sweetness from the balsamic vinegar, basil and pistachios brighten up this quick, healthy vegetarian dinner.
This 20-minute veggie pasta dish is super savory, thanks to meaty mushrooms, while the natural sweetness from the balsamic vinegar, basil and pistachios brighten up this quick, healthy vegetarian dinner.
Ingredients
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8 ounces whole-wheat fettuccine or linguine
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4 tablespoons extra-virgin olive oil, divided
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1 pound cremini mushrooms, sliced (about 6 cups)
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1 ½ tablespoons thinly sliced garlic
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3 ounces baby spinach (about 3 cups)
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3 tablespoons balsamic vinegar
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2 teaspoons Worcestershire sauce, preferably vegetarian
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¾ teaspoon salt
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½ teaspoon ground pepper
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¼ cup chopped fresh basil
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6 tablespoons chopped roasted unsalted pistachios
Method
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Bring a large pot of water to a boil. Cook pasta according to package directions. Drain, reserving 1/4 cup cooking water.
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Meanwhile, heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add mushrooms; cook, stirring occasionally, until well-browned, about 10 minutes. Stir in garlic; cook, stirring constantly, until fragrant, about 30 seconds. Stir in spinach; cook, stirring constantly, until wilted, about 1 minute.
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Reduce heat to medium-low; stir in balsamic vinegar, Worcestershire, salt, pepper and the remaining 2 tablespoons oil. Add the pasta and toss to coat. Stir in the reserved 1/4 cup cooking water. Remove from heat. Stir in basil and sprinkle with pistachios.
