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Mushroom and Spinach Pasta


  • 8 ounces fettucine noodles

  • 4 Tablespoon olive oil, divided

  • ½ pound mushrooms, sliced

  • 1 ½ Tablespoons fresh garlic, thinly sliced

  • 3 cups baby spinach

  • 3 Tablespoons Balsamic vinegar

  • 2 teaspoons Worcestershire sauce

  • Salt and pepper to taste

  • ¼ cup chiffonade fresh basil

  • 6 Tablespoon chopped pistachios

  • 2 Tablespoons Parmesan cheese


  1. Cook pasta according to package directions, drain and set aside

  2. Heat 2 Tablespoons of oil in a large skillet over medium heat

  3. Add the mushrooms and cook for about 10 minutes

  4. Stir in the garlic and cook until fragrant, add the spinach and let wilt, stir into the mix

  5. Reduce the heat, stir in the vinegar and the Worcestershire sauce

  6. Add the pasta and toss to coat

  7. Stir in the basil and top with the pistachios and Parmesan cheese

Serve with garlic bread and a tossed salad

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