Spinach, Tomato and Portobello Pasta

Spinach, Tomato And Portobello Pasta Recipe

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Marian Arbour


Whole Wheat Pasta and and assortment of vegetables make for a healthy, colorful pasta dinner...served with crusty garlic bread.

★★★★★ 1 vote
10 Min
10 Min
Stove Top


4 Tbsp
pine nuts3
olive oil
3 clove
minced garlic
shallots or 3 green onions sliced
2 large
porttobello mushrooms, stemmed , halved and thinly sliced
2 c
grape tomatoes cut in half
6 c
baby spinach
1/2 c
white wine or chicken stock
4 oz
cream cheese diced.
1/2 c
parmigiano-reggiano, grated
1 Tbsp
white balsamic vinegar
12 oz
whole wheat penne


1In large pot cook pasta according to package directions..drain and set aside. in small skillet toast pine nuts for about 4 minutes.stir and be careful they will burn..remove from skillet and set aside.
2In large skillet heat oil over medium heat, cook garlic and shallot stir until slightly golden about 4 minutes add mushrooms and cook until softened add wine and cream cheese and cook and stir until cheese melts add balsamic and spinach and cook for 3 to 4 minutes and add tomatoes and cook until skin begins to wrinkle, add this mixture to the pasta and toss to combine all pasta with all the vegies..serve and sprinkle each bowl with the pine nuts and parmesan cheese.

About Spinach, Tomato and Portobello Pasta

Course/Dish: Pasta, Other Main Dishes
Main Ingredient: Pasta
Regional Style: Canadian
Dietary Needs: Low Sodium