Creamy Tomato, Mushroom, and Spinach Pasta

Ingredients

• Pasta

  Fresh-refrigerated, plain, as purchased

  8 oz or 227g

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Onions

  Canned, solids and liquids

  1 cup, chopped or diced or 224g

• Garlic

  Raw

  2 cloves, minced or 6g

• Mushrooms

  Oyster, raw

  1 cup sliced or 86g

• Tomatoes

  Crushed, canned

  1 ⅓ cup or 319g

• Tomato paste

  Canned, without salt added

  2 tbsp or 32g

• Crushed red pepper flakes

  ⅛ tsp or 0.04g

• Cream cheese

  2 oz or 57g

• Parmesan cheese

  Grated

  ¼ cup or 25g

• Spinach

  Raw

  4 cup or 120g

• Basil

  Fresh

  ¼ cup leaves, whole or 6g

Directions

1. Cook the pasta according to package directions. Reserve 1/2 cup pasta cooking liquid.
2. Heat the olive oil over medium heat. Add the onion and cook for 4-6 minutes until becoming translucent. Add the garlic and mushrooms and cook for 3-4 minutes. Add the tomatoes with juice, tomato paste, and red pepper flakes. Stir in the cream cheese and Parmesan. Stir to create a creamy sauce. Add the pasta water as needed to thin out the sauce, start with 1-2 tbsp. and add as needed.
3. Add the spinach and cook 3-4 minutes until wilted.
4. Stir in the pasta and fresh basil.
5. Recipe by: Kristen McCaffrey (source: https://www.slenderkitchen.com/recipe/creamy-tomato-mushroom-and-spinach-pasta)

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