Velvety Tomato Pasta with Mushrooms and Spinach

Velvety Tomato Pasta with Mushrooms and Spinach

Components: 2 Large handfuls of baby spinach,8 oz button mushrooms, sliced,4 Big beefsteak tomatoes, sliced into chunks (you can use 8 roma tomatoes instead),1 tablespoon extra virgin olive oil, garnish: freshly sliced parsley or basil,16 oz spaghetti (I used brown rice spaghetti)

Directions: Preheat oven to 400 degrees F. Cover a baking sheet with parchment paper and place chopped tomatoes on top, seed side up. Drizzle with one tablespoon of olive oil and sprinkle with salt and pepper. Roast for 35-40 minutes, or up until tomatoes are juicy and bubbly., About midway through the tomatoes cook time, boil a pot of water for the pasta and cook according to the package., This is also a good time to get your mushrooms began! Drizzle one tablespoon of olive oil in a very large frying pan (the whole pasta meal will eventually go in here). Add in sliced mushrooms and cook over medium heat for 6-7 minutes, or till golden. Gather 1/2 cup gewurztraminer and stir. Decline to low heat and let white wine decrease by half., Once the tomatoes are done roasting, add them to a high speed blender with drained cashews, salt, pepper, and garlic cubes or cloves. Puree on high up until sauce is smooth and velvety. Include the sauce to the mushrooms and white wine. Stir in two big handfuls of spinach and let it wilt., At this time, your pasta must be done too. Drain pipes pasta and put into the sauce. Toss to coat, then garnish with freshly sliced parsley or basil. Delight in!

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