- for the roasted mushrooms:
- 12 ounces mushrooms
- 2 cloves garlic, minced
- 1 tsp dried Italian seasoning
- 1 tsp dried oregano
- 2 tbsp water
- 1/4 tsp pepper
- for the rest:
- 1 medium brown onion, diced
- 1/2 cup water
- 8 ounces frozen spinach, thawed
- 15 ounce can diced tomatoes
- 1/4 tsp salt (optional)
- 16 ounces whole wheat pasta
- juice of 1/2 a lemon
Preheat oven to 350F. Line a baking tray with baking paper.
Cut the mushrooms into quarters, and place them in a mixing bowl. Add all other ingredients from the 'roasted mushrooms' list, and mix well to ensure mushrooms are evenly coated with the garlic and herbs. Spread the mushrooms out in an even layer on the baking tray, and roast for 20 minutes.
While the mushrooms are roasting, combine the onion and 1/2 cup of water in a pot or large sauce pan. Saute over a high heat for 5-6 minutes until the onion is soft.
Place the thawed spinach in a colander or mesh sieve over the sink. Squeeze the spinach to remove the excess liquid, then add it to the pan, along with the can of tomatoes. Stir to combine. Reduce heat to a low simmer, and allow the sauce to cook for 5-10 minutes while the mushrooms finish roasting.
Remove mushrooms from the oven. Add them, along with any of their juices, to the pan, and stir to combine. Leave the sauce to simmer for 10-15 minutes while you prepare the pasta. (If the sauce is still quite watery after this time, you may need to cook it for 5-10 minutes longer.)
Cook pasta according to packet instructions. Drain, then divide into 4 servings. Remove sauce from the heat, and stir through the salt (if using). Ladle the sauce over the cooked pasta, and serve immediately.
This recipe uses frozen spinach, which will need to be thawed before it's added in step 3. You can defrost it in a microwave, or place the required amount in a bowl and leave it to thaw at room temperature for a couple of hours.
Low-sodium vegetable stock can be substituted for the water in this recipe if your budget allows for it.
Gluten Free Option:
You can use a gluten-free pasta, like brown rice or corn, for this recipe. If gluten free pasta is too expensive where you shop, you can use baked potatoes or brown rice as a base for the mushroom and spinach sauce instead.