Mushroom and Spinach Penne

    (8)
    30 minutes

    This is a very quick and easy pasta dish that combines penne with sautéed mushrooms, spinach and garlic.


    6 people made this

    Ingredients
    Serves: 2 

    • 150g penne or other short pasta
    • 1 bunch fresh spinach, washed and diced
    • 250g mushrooms, sliced
    • 2 cloves garlic, finely diced
    • 3 tablespoons olive oil
    • 2 tablespoons balsamic vinegar
    • 1 pinch salt and pepper, to taste
    • parmesan cheese, to serve

    Directions
    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Cook the penne or other pasta al dente according to the instructions on the packet and drain.
    2. Heat 1 tablespoon olive oil in a saucepan at medium heat. Sauté the mushrooms until they are browned then stir in the garlic and spinach. Cook everything until the spinach falls apart.
    3. Stir in the remaining oil and the balsamic vinegar then season with salt and pepper.
    4. Add the cooked pasta to the saucepan and combine.
    5. Serve on two serving plates and sprinkle with parmesan.
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    Reviews and Ratings
    Global Ratings:
    (8)

    Reviews in English (7)

    1

    Delicious and a great side dish for chicken or by itself. I doubled the recipe since I was making it for 4 people, but it couldn't have been quicker to throw together. My teenager the vegetarian loved it and said that I'll have to make this again. The only change I did make was I added in sun-dried tomatoes. It adds a beautiful splash of color and some sweetness to the dish.  -  06 May 2013

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    2

    A nice quick meal, and healthy too. I used less balsamic vinegar and left out the parmesan, but it was tasty and filling and I will probably make it again.  -  12 Mar 2012  (Review from Allrecipes UK & Ireland)

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    2

    I just made this for my dinner and it was great I adapted the recipe slightly due to not having any parmesan - I used Halloumi which worked great for me although you need to remember there is no need for salt at the seasoning stage if using this cheese! Also, I used far less than even half of the oil and balsamic at the final stage - approximately 3tsp oil and 2tsp balsamic. I will make again and even try it with parmesan next time Thanks Anna Lezlee  -  24 Oct 2010  (Review from Allrecipes UK & Ireland)

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