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Pasta With Baby Bella Mushrooms & Spinach in a Tomato Cream
At a Glance
- Prep
- 15 minutes
- Cook
- 25 minutes
- Total
- 25 min
- Servings
- 4.00 serving(s)
Categories
- Pasta
Cuisine
- Italian-American
Cooking Method
- Stovetop
Difficulty
- Easy
Dietary
- Vegetarian
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Pasta With Baby Bella Mushrooms & Spinach in a Tomato Cream brings together 8 ounces baby portabella mushrooms, sliced, 2 tablespoons butter, 2 tablespoons oil in a practical dish for home cooking. It takes about 25 min to prepare and cook. It makes approximately 4 servings.
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Ingredients
- 8 ounces baby portabella mushrooms, sliced
- 2 tablespoons butter
- 2 tablespoons oil
- 1 large onion, diced fine
- 1 (8 ounce) bag Baby Spinach (pre washed)
- 3 teaspoons fresh rosemary, chopped fine
- 1 (6 ounce) can tomato paste
- 1 cup marsala wine
- 1 cup prepared onion dip (Dean's Lite)
- 3 tablespoons fresh flat-leaf parsley, chopped
- 1 lb pasta
- 1/2 cup parmesan cheese, grated
- salt and pepper
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Instructions
Cook pasta to taste.
Melt butter and oil in saucepan over medium heat. Add onion and saute until translucent. Add rosemary and saute for 1 minute more. Add mushrooms and saute for five minutes more.
Add Marsala wine, tomato paste and heat through until simmering. Remove from heat and stir in prepared onion dip. Add spinach stir until wilted. If the sauce is too thick, add water to dilute.
Drain pasta and combine with sauce and grated parmesan cheese, making sure to coat evenly.
Top with parsley and serve.
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