Mushroom Tomato And Spinach Bowties Recipes

BOWTIE PASTA WITH MUSHROOM SAUCE

Steps:

• Cook pasta according to package directions and drain, return back to pot, set aside covered.
• Heat oil in a large skillet over medium-high. Sauté onions and mushrooms for 4-6 minutes or until golden brown. Add garlic and sauté 1 minute longer. Remove from pan, set aside in a bowl.
• Reduce heat to medium, add butter to skillet, once melted, add the flour and stir briskly making a roux, once bubbly and starting to brown add the broth, thyme and pepper. Bring to simmer and allow to thicken, about 3-5 minutes, stirring constantly.
• Reduce heat to low, return the mushrooms back to the skillet, stir to coat in sauce and heat through about 2 minutes. Pour the sauce over the pasta, add the chopped parsley and Parmesan cheese, stir well. Serve immediately.

MUSHROOM, TOMATO, AND SPINACH BOWTIES

Steps:

• Cook pasta according to package directions.
• While pasta is cooking, melt butter in a pan and saute garlic and onions until golden brown (If using powders add with tomato).
• Once garlic and onions are golden brown, pour in olive oil (enough to cook with) and add chopped mushrooms and saute until browned.
• Toss in the tomato (and garlic and onion powders if in a hurry) along with the red pepper flakes and cook until properly done, stirring occasionally.
• Add torn baby spinach and Parmesan cheese and toss until evenly distributed and spinach is wilted. Once pasta is cooked, drain and toss in with veggie mix.
• Stir until everything is sufficiently mixed up. Serve immediately with extra Parmesan for sprinkling.

SHEET-PAN ROASTED MUSHROOMS AND SPINACH

Steps:

• Heat oven to 425 degrees. On a rimmed baking sheet, toss together mushrooms, shallots, garlic and 2 tablespoons olive oil. Season with salt and pepper and spread in an even layer. Roast until golden brown, about 15 to 20 minutes.
• Add spinach to the sheet pan, toss with mushrooms, and roast until wilted, about 5 minutes, turning once after 2 or 3 minutes and drizzling with a bit of olive oil if the mixture seems dry. Taste, and adjust seasoning. Serve hot or at room temperature.

SAUTEED SPINACH AND MUSHROOMS

Steps:

• Heat 1 tablespoon oil in a wok or deep frying pan over medium heat. Add onion and saute until soft, 3 to 5 minutes, depending on how soft you like it. Add mushrooms and saute for 4 to 5 minutes. Add garlic and saute for 1 more minute. Add tomato and cook for 1 to 2 minutes. Remove mixture to a dish and keep warm.
• Add remaining 1 tablespoon oil to the same pan over medium-high heat. Add spinach, salt, and pepper. Cook, tossing continually, until spinach begins to wilt, 1 to 2 minutes. Add onion mixture and mix until thoroughly incorporated. Continue to toss and stir until spinach is cooked to your desired doneness.
• Sprinkle with Parmesan cheese to serve.