This pasta dish is salty, garlicy, and full of mushrooms! It makes the perfect dinner, especially when you don’t feel like cooking. Takes less than 30 minutes and it’ll leave your guests begging for seconds!!
-8oz Fusilli pasta (I’m using the gluten free brown rice/quinoa fusilli from TJ)
-2 portobello mushrooms
-8 peeled garlic cloves
-2 cups spinach
-¼ cup olive oil
-⅓ cup Sauvignon Blanc Wine
-¼ cup roasted pine nuts
– 1 tsp salt (+ 2 tsp for pasta water)
-¼ tsp black pepper
-1 tsp garlic powder
-½ tsp paprika
-¼ tsp red chili flakes (optional)
1.Prep veggies: peel 8 garlic cloves. Wash and dry two portobello mushrooms, remove the core, and thinly slice.
2.Heat pan on low heat and add portobellos, garlic, spices, salt, pepper. Stir. Cover with lid and cook for 10 minutes until garlic is tender.
3.In the meantime boil pasta water, add 2 tsp salt, and cook pasta according to box instructions.
4.Remove lid from mushrooms and smash garlic cloves with a spoon/fork. Turn heat to medium-high and let everything cook for 2-3 minutes until garlic begins sticking to pan.
5.Once garlic sticks to pan, add white wine and cook for another 2-3 minutes.
6. Drain pasta and save ¼ cup of pasta water.
7. Add pasta to mushrooms and turn off heat. Add leftover pasta water if the pasta sticks to pan. Add spinach and toss. Lastly, top with roasted pine nuts and serve 🙂
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