Mushroom and Spinach Pesto Pasta
This pasta dish is made with a homemade pesto sauce that's blended with mushrooms and spinach for a healthy and flavorful twist. It's then tossed with penne pasta and topped with Parmesan cheese.
Ingredients
- 1 pound penne pasta
- 2 cups fresh spinach leaves
- 1 cup sliced mushrooms
- 1/2 cup grated Parmesan cheese
- 1/4 cup pine nuts
- 2 garlic cloves minced
- 1/2 cup olive oil
- Salt and pepper to taste
Instructions
- Cook the penne pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced mushrooms and cook for 5-7 minutes, until they are tender and browned. Remove from the skillet and set aside.
- In the same skillet, add the spinach leaves and cook for 2-3 minutes, until they are wilted. Remove from the skillet and set aside.
- In a food processor, combine the pine nuts, garlic, and Parmesan cheese. Pulse until the mixture is finely chopped.
- Add the cooked mushrooms and spinach to the food processor and pulse until everything is well combined.
- With the food processor running, slowly pour in the olive oil until the pesto is smooth and creamy. Season with salt and pepper to taste.
- Toss the cooked penne pasta with the mushroom and spinach pesto until it is well coated.
- Serve the pasta hot, topped with additional Parmesan cheese if desired. Enjoy!