Spinach Mushroom Pasta with Sun-Dried Tomatoes

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This creamy spinach mushroom pasta will be a new pantry staple dinner for the whole family to enjoy! This recipe is delicious and simple including sundried tomatoes, spinach, and ricotta cheese! Perfect for vegetarians and meat-eaters!

Author: Katie Pfeffer MS RD
Prep Time: 10 minutes
Cook Time: 15
Total Time: 25 minutes
Yield: 6 1x
Category: Dinner
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Ingredients

Units Scale

8 ounces pasta (preferably short) 2 tablespoons extra virgin olive oil 8oz mushrooms, sliced, thawed if frozen 4 ounces sun-dried tomatoes, chopped 3 cloves garlic, crushed 1/2 teaspoon red chili pepper flakes 1/2 teaspoon ground mustard 1/4 cup sherry cooking wine 1 cup whole milk ricotta 1/2 cup low-sodium vegetable or chicken broth 1/3 cup parmesan cheese 2 cups spinach leaves, chopped, thawed if frozen 1/4 cup fresh basil leaves, chopped

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Instructions

In a medium pot, cook pasta according to package instructions. Save ½ cup pasta water.

In a large saucepan, heat oil on medium heat. Saute the mushrooms until softened, about 3-5 minutes. Add the tomatoes, garlic, chili pepper flakes, and mustard. Cook for an additional minute. Add the sherry wine and cook until the liquid evaporates. Add the ricotta, broth, and parmesan cheese. Stir together until a sauce forms. Turn off the heat.

Toss in the spinach leaves. Top with fresh basil and additional parmesan cheese (optional).

Find it online: https://onehungrybunny.com/spinach-mushroom-pasta-with-sundried-tomatoes/