20-Minute Balsamic Mushroom & Spinach Pasta

🌱 Welcome to a culinary journey where flavor meets wellness, and every bite is a step towards nourishing your body from the inside out.

I'm thrilled to be your guide in the realm of anti-inflammatory and ostomy-friendly recipes, designed not just to tantalize your taste buds but also to support your overall well-being.

Today's meal is a quick, twenty minute meal, Balsamic Mushroom & Spinach Pasta.

Let's COOK THIS SHIT UP!

Ingredients

Kindly replace the ingredients to match your dietary restrictions.

• 8 ounces whole-wheat fettuccine or linguine

• 4 tablespoons extra-virgin olive oil, divided

• 1 pound cremini mushrooms, sliced (about 6 cups)

• 1 ½ tablespoons thinly sliced garlic

• 3 ounces baby spinach (about 3 cups)

• 3 tablespoons balsamic vinegar

• 2 teaspoons Worcestershire sauce, preferably vegetarian

• ¾ teaspoon salt

• ½ teaspoon ground pepper

• ¼ cup chopped fresh basil

• 6 tablespoons chopped roasted unsalted pistachios

Directions

1. Bring a large pot of water to a boil. Cook pasta according to package directions.

2. Drain, reserving 1/4 cup cooking water.

3. Meanwhile, heat 2 tablespoons oil in a large nonstick skillet over medium-high heat.

4. Add mushrooms; cook, stirring occasionally, until well-browned, about 10 minutes.

5. Stir in garlic; cook, stirring constantly, until fragrant, about 30 seconds.

6. Stir in spinach; cook, stirring constantly, until wilted, about 1 minute.

7. Reduce heat to medium-low; stir in balsamic vinegar, Worcestershire, salt, pepper and the remaining 2 tablespoons oil.

8. Add the pasta and toss to coat.

9. Stir in the reserved 1/4 cup cooking water. Remove from heat.

10. Stir in basil and sprinkle with pistachios.

11. Serve immediately + enjoy that shit!