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This recipe is from Vegetarian Times magazine. Very simple preparation and toasting spaghetti gives it a nutty flavor.


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Spaghetti With Spinach and Mushrooms Yum
Spaghetti With Spinach and Mushrooms
Course noodles pasta
Cuisine Italian
Prep Time 10 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 8 oz Spaghetti . - broken into thirds
  • 15 oz vegetable broth Low-sodium
  • 2 tbsps Tomato paste
  • 1 tbsp red pepper Harissa or flakes
  • 1 lb Mushrooms - quartered
  • 1 clove Garlic - minced
  • 1 lb Spinach . - coarsely chopped
  • 15 oz Chickpeas . canned - rinsed and drained
Course noodles pasta
Cuisine Italian
Prep Time 10 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 8 oz Spaghetti . - broken into thirds
  • 15 oz vegetable broth Low-sodium
  • 2 tbsps Tomato paste
  • 1 tbsp red pepper Harissa or flakes
  • 1 lb Mushrooms - quartered
  • 1 clove Garlic - minced
  • 1 lb Spinach . - coarsely chopped
  • 15 oz Chickpeas . canned - rinsed and drained
Spaghetti With Spinach and Mushrooms
Instructions
  1. Preheat oven to 350F. Place pasta on baking sheet and coat with cooking spray. Bake 5 to 7 minutes, or until golden, shaking the pan once or twice to brown evenly.
  2. Bring vegetable broth, 2 ½ cups water, tomato paste, harissa and saffron to a simmer in saucepan. Reduce heat to low and keep warm.
  3. Heat a large pan over medium high heat, and add 2tsp olive oil. Add mushrooms, and cook until browned, about 7-8 minutes.
  4. Stir in garlic and cook for 1 minute.
  5. Reduce heat to medium, and stir in pasta and 2 cups of hot broth.Cook 4-5 minutes, or until the liquid is absorbed, stirring frequently.
  6. Add spinach, chickpeas and remaining broth. Simmer 5-7 minutes more, or until noodles are tender and most of broth is absorbed.Season with salt and pepper and serve warm.
Recipe Notes

Nupur (@ One Hot Stove) has taken up a project of compiling easy recipes made from the food that is most commonly found in our pantry. I think this recipe can be easily modified to be made with canned mushrooms and spinach and the proportions can be changed accordingly.

Hope you like the recipe Nupur and can use it in Campus Kitchen.

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7 thoughts on “Spaghetti With Spinach and Mushrooms”

  1. Pavani, I love the recipe! As Bee said, toasting spaghetti would give it such a great flavor.
    Plus, the combination of pasta, chickpeas and veggies is so nutritious. Thanks, Pavani!

  2. Pavani,

    a very different way to make spagetti, never toasted in the oven before. also I think adding chick peas is a great variation.will sure give this a try
    thanks for the recipe

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