Spinach Mushroom Pesto Spaghetti
Spinach mushroom pesto spaghetti is a full weeknight dinner that takes 15 minutes from pot to plate. The sauce is built in one pan while the pasta boils, so nothing waits around. Wilted spinach and browned mushrooms give the pesto some body and an earthy depth, and a generous cup of it keeps every strand glossy and green. The recipe is adapted from the Tasty YouTube channel.
Instructions
Bring a pot of water to the boil and cook the spaghetti until it is al dente, tender but still with a little bite. Start the sauce while the pasta cooks.
Heat the olive oil in a pan over a medium heat. Add the spinach and cook for about 5 minutes, until it has wilted down completely.
Add the sliced mushrooms, salt and pepper. Cook for a further 3 minutes, stirring now and then, until the mushrooms have softened.
Stir in the pesto and the grated parmesan and cook for 2 minutes, until the sauce is hot and the cheese has melted into it.
Drain the spaghetti in a colander, then add it to the pan and toss until every strand is coated in sauce.
Divide the pasta between 4 plates and sprinkle each portion with a little extra parmesan before serving.
Make it personal.
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