Creamy Tomato, Mushroom and Spinach Pasta
Ingredients:
Fondo Gionino Extra Virgin Olive Oil
1 cup onion, diced
2 garlic cloves, minced
1 cup mushrooms, sliced
1.33 cups canned diced Italian tomatoes (not drained)
2 tbsp. tomato paste
1/8 tsp. red pepper flakes
2 oz. light cream cheese
1/4 cup grated Parmesan
4 cups fresh baby spinach
1/4 cup basil
Instruction:
Step 1
Cook the pasta according to package directions. Reserve ½ cup pasta cooking liquid.
Step 2
Heat the olive oil over medium heat. Add the onion and cook for 4-6 minutes until becoming translucent. Add the garlic and mushrooms and cook for 3-4 minutes. Add the tomatoes with juice, tomato paste, and red pepper flakes. Stir in the cream cheese and Parmesan. Stir to create a creamy sauce. Add the pasta water as needed to thin out the sauce, start with 1-2 tbsp. and add as needed.
Step 3
Add the spinach and cook 3-4 minutes until wilted.
Step 4
Stir in the pasta and fresh basil.
Buon appetito!
Cook the pasta according to package directions. Reserve ½ cup pasta cooking liquid.
Step 2
Heat the olive oil over medium heat. Add the onion and cook for 4-6 minutes until becoming translucent. Add the garlic and mushrooms and cook for 3-4 minutes. Add the tomatoes with juice, tomato paste, and red pepper flakes. Stir in the cream cheese and Parmesan. Stir to create a creamy sauce. Add the pasta water as needed to thin out the sauce, start with 1-2 tbsp. and add as needed.
Step 3
Add the spinach and cook 3-4 minutes until wilted.
Step 4
Stir in the pasta and fresh basil.
Buon appetito!