Creamy Tomato Pasta with Mushrooms and Spinach

#ad Creamy Tomato Pasta with Mushrooms and Spinach @pop.and.cook | pumpkin & peanut butter

Happy Thursday friends!

I’m popping in today with a super cozy, ultra comforting, equally healthy PASTA RECIPE! Since it feels like a year and a day since I’ve posted one of those on this blog. And who doesn’t crave pasta, ummm, DAILY during these chilly months of hibernation???

One of my very favorite pasta recipes from my site that I make – ohhhhhh, weekly – is this Mushroom Stroganoff Gnocchi. This creamy classic is made with lots of button mushrooms, garlic, dry white wine, and a cashew cream base that literally knocks your socks off. But one day a few weeks ago I got all fancy and decided to add some roasted tomato puree into the mix. Because roasted tomatoes <3

BEST. DECISION. EVER.

 

#ad Creamy Tomato Pasta with Mushrooms and Spinach @pop.and.cook | pumpkin & peanut butter

#ad Creamy Tomato Pasta with Mushrooms and Spinach @pop.and.cook | pumpkin & peanut butter

#ad Creamy Tomato Pasta with Mushrooms and Spinach @pop.and.cook | pumpkin & peanut butter .            #ad Creamy Tomato Pasta with Mushrooms and Spinach @pop.and.cook | pumpkin & peanut butter

 

The result: the perfectly creamy, seriously flavorful, lovely tomato sauce! So that’s what we’re making here today.

In this recipe, I’m including one of my go-to kitchen life savers: Pop & Cook Crushed Garlic. I’ve featured their sister company, Dorot, many times on this blog because I absolutely ADORE their pop-able herbs, ginger, and garlic. I used their frozen ginger in this cleansing Mango Ginger Green Smoothie and their garlic in both this Garlic Asparagus Artichoke Pasta and this One Pot Ginger + Greens Miso Soup. I recommend them ALL!

A little background…. Pop & Cook garlic and herbs are grown fresh, and are frozen within 90 minutes of harvest. How awesome is that!? You can find them at your local Walmart in the freezer aisle (right with all the frozen vegetables, as shown above) and they’re very reasonably priced.

I love keeping Pop & Cook garlic and herbs in my freezer for quick dinner nights or for those days I simply run out of garlic. Because god knows that has happened TOO many times!

 

#ad Creamy Tomato Pasta with Mushrooms and Spinach @pop.and.cook | pumpkin & peanut butter

 

I added a few cubes of crushed garlic to my creamy roasted tomato sauce before I blended it, and it was just the perfect garlic-y flavor! Once the sauce was luscious and smooth, I poured it onto my spaghetti with some sautéed mushrooms and spinach. Finally I topped it off with a final sprinkle of salt, pepper, and freshly chopped parsley for a little pop of color.

Viola! Creamy dreamy comfort food easy enough for a weeknight meal!

So if you’re in the mood for some serious comfort, this pasta is your new best friend. Hope you guys enjoy and have a wonderful rest of your week!

 

#ad Creamy Tomato Pasta with Mushrooms and Spinach @pop.and.cook | pumpkin & peanut butter

Creamy Tomato Pasta with Mushrooms and Spinach

Serves 6-8
Prep time 15 minutes
Cook time 50 minutes
Total time 1 hours, 5 minutes
Dietary Gluten Free, Vegan, Vegetarian
Meal type Main Dish

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 16oz spaghetti (I used brown rice spaghetti)
  • 2 Large handfuls of baby spinach
  • garnish: freshly chopped parsley or basil
  • 8oz button mushrooms, sliced

for the creamy tomato sauce

  • 4 Large beefsteak tomatoes, chopped into chunks (you can use 8 roma tomatoes instead)
  • 1 tablespoon extra virgin olive oil
  • salt and pepper
  • 1/2 cup cashews (soaked in water for at least 2 hours)
  • 3 garlic pop + cook cubes or garlic cloves
  • salt and pepper, as desired
  • 1/2 cup white wine

Directions

Step 1
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 until tomatoes are juicy and bubbly.
Step 2
About halfway through the tomatoes cook time, boil a pot of water for the pasta and cook according to the package.
Step 3
This is also a great time to get your mushrooms started! Drizzle one tablespoon of olive oil in a very large skillet (the whole pasta dish will ultimately go in here). Add in sliced mushrooms and cook over medium heat for 6-7 minutes, or until golden. Pour in 1/2 cup white wine and stir. Turn down to low heat and let white wine reduce by half.
Step 4
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 until sauce is smooth and creamy. Add the sauce to the mushrooms and white wine. Stir in two large handfuls of spinach and let it wilt.
Step 5
At this time, your pasta should be done too. Drain pasta and pour into the sauce. Toss to coat, then garnish with freshly chopped parsley or basil. Enjoy!

#ad Creamy Tomato Pasta with Mushrooms and Spinach @pop.and.cook | pumpkin & peanut butter

pumpkinandpb

Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!

12 Comments

  1. I’ve got to get some of this crushed garlic! It’s such a tragedy when I run out – or don’t feel like chopping garlic! Haha! Also, this sounds super yummy!

    • It’s such a life savor because that happens to me ALL the time! You will love it!

  2. I crave pasta everyday too during the winter months! this is such a great recipe..so easy to make yet loaed with so many great flavors…love this!!

  3. This is basically exactly what I have been craving lately! Cozy, hearty, but secretly healthy-ish comfort food. Looks AMAZING. I’ve got to try it this month! xx

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