RECIPE & PHOTO COURTESY OF VEGAN ABOUT TOWN
Spinach Pesto Pasta with Mushrooms, Baby Roma Tomatoes, and Wilted Spinach
one bushel spinach
handful pine nuts
one clove garlic
half a dozen mushrooms
one pack of baby Roma tomatoes
half a pack of fettuccine
Put the pasta on to cook. Take a handful of spinach leaves (no stalk), and pound (or blend), gradually adding the pine nuts, garlic, and olive oil, as well as more spinach (about a quarter to a half of the bushel), until a rich, goopy texture is achieved.
Slice the mushrooms, and sauté in some olive oil. When they are soft and have released a lot of liquid, throw in the tomatoes (halved), and some more of the spinach. Stir for a minute or three, until the spinach has wilted and the tomatoes are looking a little bit wrinkly, but don’t overcook them!
Drain the pasta, and combine with the pesto, and stir through the mushrooms, spinach and tomatoes. Serve hot.
Thanks to Steph over at VEGAN ABOUT TOWN for this dee-licious recipe!