The weather sure has turned in New York. I can still feel the summer heat of a few days ago, when I constantly had my A/C on and couldn’t step outside without breaking into a sweat. And now here I am, cuddled up in bed with a few blankets, listening to the rain fall, and craving some comfort food! Well, ok, to be exact, I was craving my comfort food earlier this evening which then in turn inspired my dinner, i.e. the recipe I am about to post. I think what really made this comfort food for me was the vast amount of mushrooms I used – but it was so worth it. This sauce works best with any type of thicker pasta (so penne, fusilli, bowties… pretty much anything that isn’t long and thing). It’s low effort, fairly healthy and just a great weeknight recipe (if I may say so myself)!
Ingredients (serves 2)
- 2 cups sliced baby bella mushrooms
- 1 red onion, chopped
- 2 cups cherry tomatoes, halved
- 2 cloves of garlic, sliced
- 2 hand-full (or more!) of spinach (remember, it cooks down like crazy)
- olive oil
- 1/3 cup white wine
- salt, pepper to taste
- optional: red pepper flakes, basil
Heat up some olive oil (ca. 1 tsp) in a large pan (in the meantime, start boiling your pasta water). Once hot (you can test it by sprinkling water into the oil), add the mushrooms and cook for 3-5 minutes on medium heat. Remove the mushrooms, store in a bowl and, if the pan is dry, add more olive oil to it. Once hot again, add the red onion to the pan and cook for 2-3 minutes. Add the garlic and tomatoes and cook for another 3-5 minutes. Pour in the white wine, add the salt, pepper, and red pepper flakes, and reintroduce the mushrooms. Turn the heat to low, add the spinach and cover for about 5 minutes (during this time, it would be good to start cooking your pasta). Remove lid, stir and let simmer until the sauce has reached its desired consistency. If desired, add in some basil. Once your pasta has cooked, mix everything together and serve right away!!
I hope this quick and easy recipe inspired a few of my readers – I for one am so glad it’s finally cooling down enough that I can start cooking and baking on the regular again!