Pasta With Spinach Crimini Mushrooms Roasted Red Peppers Food

MUSHROOM AND BLACK PEPPER PASTA

Steps:

• Bring a pot of water to a boil and salt generously. Add the linguine and cook for 2 minutes less than the package instructions. Reserve 1/4 cup of the pasta water, then drain the pasta. Set the pasta and pasta water aside.
• Melt the butter in a large skillet over medium heat. Add the mushrooms and garlic and cook until the mushrooms have browned, about 3 minutes. Season with a pinch of salt. Add the cream and Parmesan, then bring to a simmer. Add the pasta and the pasta water and toss together, allowing the sauce to thicken, about 2 minutes. Add the black pepper and toss to distribute. Serve garnished with fresh parsley.

PASTA WITH SPINACH, CRIMINI MUSHROOMS & ROASTED RED PEPPERS

Steps:

• Bring water to boil in pot to accommodate the pasta, add salt and olive oil and cook pasta to al dente.
• In large saute pan or wok, heat olive oil over medium high.
• Saute the mushrooms for 3 minutes, seasoning with salt and pepper.
• Mix in the garlic and shallot and saute until mushrooms are tender.
• Turn off heat and add in spinach, roasted red peppers, lemon juice and basil and toss to mix well. Season with salt and pepper to taste.
• Mix in and toss with the drained pasta, serve, and enjoy!

SHEET-PAN ROASTED MUSHROOMS AND SPINACH

Steps:

• Heat oven to 425 degrees. On a rimmed baking sheet, toss together mushrooms, shallots, garlic and 2 tablespoons olive oil. Season with salt and pepper and spread in an even layer. Roast until golden brown, about 15 to 20 minutes.
• Add spinach to the sheet pan, toss with mushrooms, and roast until wilted, about 5 minutes, turning once after 2 or 3 minutes and drizzling with a bit of olive oil if the mixture seems dry. Taste, and adjust seasoning. Serve hot or at room temperature.