An Easy Mushroom and Spinach Vesuvio Pasta Recipe
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This Mushroom and Spinach Vesuvio Pasta recipe is an easy recipe to whip up for your family dinner, especially after a busy day!
For many years, the only way I would eat mushrooms was if they were a topping on a pizza.
It’s only recently that I’ve begun experimenting with them, especially since portabella mushrooms are said to be a low-calorie, cholesterol-free source of vitamins and minerals.
To get my son to eat veggies, they have to be incorporated into the food he loves, and pasta is always a no-brainer.
Most often than not, I make my pasta sauce from scratch, it’s easy to sneak in the veggies without him realizing they’re in there!
An Easy Mushroom and Spinach Vesuvio Pasta Recipe
Some weekdays are just crazy busy and while the urge to order a pizza is great, consider whipping up this quick and heart pasta meal.
To make my Mushroom and Spinach Pasta, I chose to use Vesuvio pasta for a change.
I generally pick penne 
or elbow macaroni
.
What is Vesuvio Pasta?
Vesuvio pasta
is volcano-shaped pasta that gets its name from the Vesuvius volcano in Italy.
Read more about this in this great resource by The Pasta Project.
The Kids LOVED the Pasta Vesuvio!
Baby Girl loved being able to take nibbles off each chunky pasta spiral generously coated with my Mushroom and Spinach pasta sauce.
(Note: I cooked the pasta longer than al dente only because Baby Girl prefers it that way, and the rest of the family is okay with the change.)
For the kids, I melted some Swiss cheese over the pasta and sauce, portioned it off into my mini loaf baking pan, and baked the same for 15 minutes.
(This would also make a great hot lunchbox meal idea for school)
I’d love to hear what your family thinks of this hearty, nutritious meal!
- 1 pack of Vesuvio pasta 17.6 oz or any preferred pasta shape
- 1 cup chopped onion I used red as I feel it packs in more flavor
- 2 tbsps fresh garlic chopped
- 1 8 oz pack of organic portobella mushrooms chopped
- 5 cups fresh organic baby spinach chopped
- 3 juicy Roma tomatoes
- 6 sprigs of fresh thyme
- 3 tbsps olive oil
- Salt to season as per taste
- Freshly ground pepper as per taste
- Parmesan cheese/Swiss cheese optional
- Crushed red pepper optional
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In a pot, cook the pasta al dente (You can follow the instructions on the pack if you've never cooked pasta before)
-
While the pasta is getting done, take a saucepan and heat the olive oil in the same. (Ensure you don't cook this on high heat, olive oil burns quickly)
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Add to the oil, the onions + garlic + mushrooms and saute for 5 minutes
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Add to this the tomatoes, spinach, thyme, pepper and salt. Saute till the mixture becomes mushy.
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Take the pan of the stove and wait till the mixture cools before you blend the same in the blender.
-
Warm the sauce in the pan again just before you serve the pasta. Garnish the same with cheese and/or crushed red pepper flakes
Looking for more vegetarian-based pasta recipes?
Try these:
Vegetarian Pasta Recipes We LOVE!
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