Classy Veggie Pasta Recipe

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Classy Veggie Pasta

Shanda Gonzales


This is a great meal to make when you want a meat free dinner! You can also use leftover pasta and cut the cook time!

★★★★☆ 1 vote
30 Min
30 Min


1 box
1 pkg
baby bella mushrooms
1 pkg
cherry tomatoes
1 pkg
baby spinach
1/2 c
white wine (good quality)
1/2 medium
white onion (chopped)
3 clove
garlic (minced)
1/4 c
chicken stock
salt and pepper (to taste)
1/4 c
gruyere cheese (grated)
1 Tbsp
olive oil, extra virgin
1 Tbsp
butter, cold


1Wash mushrooms and cherry tomatoes. Cut into bite size pieces. Add olive oil to saute pan over medium heat.
Place a large pot with salted water on high-medium high heat for spaghetti.
2Add onions and garlic to heated oil. Saute until transparent.
Once water comes to a boil add spaghetti.
3Add mushrooms and cook for 5-6 minutes or until tender. Then add tomatoes and cook until tender.
4Add wine, salt & pepper, and chicken stock and simmer for 10 minutes or until sauce reduces by half.
Drain spaghetti.
5Add spinach to sauce and cook just until spinach wilts-about 1 minute. Finish sauce with butter.
6Plate spaghetti and spoon sauce over noodles. Finish with a sprinkle of cheese.

About this Recipe

Course/Dish: Pasta
Dietary Needs: Vegetarian
Hashtags: #mushroom, #spinach