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Mushroom & Spinach Wheat Pasta

Updated: Jul 16, 2021

This was just a hodgepodge of ingredients. I have never purchased Wheat Pasta before. A friend gave me this package of organic pasta so I thought I would give it a try. It was really pretty tasty!


One Pound Organic Whole Wheat Pasta

One cup pasta water, reserved

1/2 Pound of Mushrooms, cleaned and quartered

6 ounces of fresh Baby Spinach, stems removed

Big Squirt of Anchovy Pasta

7 Cloves of garlic, minced

1/4 Cup Virgin Olive Oil

2 Tbsp Butter

1/2 teaspoon Red Pepper

1 tsp. fresh Parsley

1 tsp. fresh Basil

4 Oz. Beef Stock Salt & Pepper

Handful of Pine Nuts

1/2 Cup Grated Pecorino Cheese

Salt & Pepper, to taste


Put the water on to boil pasta. Cook pasta el dente, saving one cup of pasta water.

In a heavy skillet, add oil and butter and sauté mushrooms for about 5 minutes. Add garlic and sauté being careful not to burn garlic. Add the squirt of Anchovy Paste and mix around. Add beef stock and the red pepper and reduce for about 5 minutes. Add spinach and sauté.

Take skillet off the heat while you wait for the pasta to be done.

Drain Pasta once it is cooked, reserving the pasta water.

Put skillet back on the heat. If needed, add pasta water, little by little. You may only need a little. Add salt & pepper. Toss Pasta in skillet and add Pine Nuts and Grated Pecorino.



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