Sunday, January 17, 2021

Spaghetti, Pine Nuts, Spinach and Mushrooms

Spaghetti and mushrooms

Everyone loves spaghetti and this interesting combination with spinach, mushrooms, and pine nuts is exceptional.

Spaghetti is a delicious comfort food that brings back happy childhood memories for me. It was a simple staple that most kids (and adults) seemed to enjoy. Even though we were not Italian, my mom served homemade spaghetti and meatballs in a rich tomato sauce every Sunday. It was a joint project. My dad worked on the meatballs and his famous homemade spaghetti sauce for a good part of the afternoon and my mom cooked the spaghetti, made garlic bread, and a salad. 

Mushrooms, White Mushroom, Edible, Plant

Although my husband doesn't share my memories, he does still loves spaghetti. He loves it plain just topped with marinara sauce or his  favorite recipe is this spaghetti and mushroom dish that I dress up with pine nuts and fresh herbs right from my herb garden. 

Appetite, Bolognaise, Calories, Catering

As for me, I often switch out the pasta and use spiralized zucchini or spaghetti squash for my base- just to save the carbs and calories instead of gluten-free pasta. 


zucchini noodles

If you are a mushroom lover, this recipe is easy to make, has lots of veggies, is vegan, gluten free and very tasty. 


Oregano, Herbs, Bed, Kitchen, Green

I like to grow little pots of herbs inside in the winter. I have plenty to snip for all of my recipes. The herbs grow best if you place the little container in a small cereal bowl and only water the plant from the bowl. The herbs take what they need and thrive. They never get over watered.

Sometimes I use my (link) chunky eggplant sauce over pasta- yum!

Chunky eggplant sauce for spaghetti


Served hot and with a salad, it is a delicious simple weeknight dinner.

Ingredients: 
Olive oil for sautéing
1/2 pound of spaghetti (gluten-free), cooked and drained
1 cup of onions, chopped
2 cups of mushrooms, cleaned and sliced
3 cloves of garlic, chopped
1 cup of fresh spinach leaves
1/2 red bell peppers, chopped
Salt and cracked pepper 
Fresh herbs of oregano, basil, and thyme or Italian seasoning mix
1/4 cup of pine nuts


Directions: 
First, I cooked the spaghetti (gluten-free) and set it aside.

Coat or spray a large skillet with olive oil. Add and sautee mushrooms, onions, spinach, peppers, and garlic until the onions are translucent. Add the cooked and drained spaghetti to the skillet, mixed it well into the mushroom mixture, add marinara sauce and cook the mixture for about 5 minutes. Sprinkle with fresh herbs and pine nuts. 


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10 comments:

  1. I like spaghetti squash with the sauce too. Yummy. Like the pine nuts idea!

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  2. I love mushrooms! This is a simply, satisfying and delicious meal, Judee.

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  3. Funny. I made shredded zucchini and carrots with marinara sauce and mushrooms for dinner this past Sun. I like the addition of pine nuts and fresh spinach and when I have them on hand, I'll do it again.

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  4. Mushrooms rule! Thanks for the great recipe, Judee!

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  5. I love the fresh herbs, they makes such a huge difference. The pine nuts also add such a lovely touch!

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  6. Hi Judee, I too like to use spiralized zucchini. This recipe looks great. Thanks for sharing.

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  7. It looks delicious!...I love pasta with mushrooms...I grew up with pasta on Sundays, but for me it was pasta with pesto or ravioli since my family is from that area....your dish looks so tasty!.......Abrazotes, Marcela

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  8. I am verry curious about the spiralizer. I do love pasta, all sorts, and would like your sauce.

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  9. This sounds delicious! I love just about anything with pine nuts. Pinning for later.

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  10. This looks delicious. I have a spiralizer, but often forget to use it when it's not zucchini season. LOL

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