Spinach and Mushroom Rigatoni

Spinach and Mushroom Rigatoni

This vegetarian mushroom rigatoni with spinach, garlic, shallots and marinara sauce is an easy to make, hearty recipe with full wholesome earthy flavors. Top with some freshly grated parmesan and you are good to go!

Course Dinner, Main Course, Pasta

Cuisine American, Italian

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 365kcal

Author Manju

Ingredients

16 oz rigatoni dried, about 4 cups dried pasta
1 tablespoon olive oil
4 cloves garlic minced
3-4 shallots sliced
6 oz shiitake mushrooms about 1 cup
5 oz baby spinach chopped
32 oz marinara sauce 1 large jar of Rao's marinara
salt to taste
black pepper to taste
½ teaspoon red pepper flakes optional

Instructions

Cook the pasta in salted boiling water to al dente. Reserve some of the pasta water and drain.
16 oz rigatoni
While the pasta is cooking, heat the olive oil in a pan. Add the garlic and shallots to it. Saute till it all starts to brown.
1 tablespoon olive oil, 4 cloves garlic, 3-4 shallots
Wipe off the dirt from the mushrooms with a damp paper towel and slice them. Add the mushrooms to the pan and let them soften and start to crisp up just a little bit.
6 oz shiitake mushrooms
Now add the chopped baby spinach to this and mix well.
5 oz baby spinach
Once the spinach has wilted, add salt, pepper and red pepper flakes (if using)
salt, black pepper, ½ teaspoon red pepper flakes
Pour in the marinara sauce and let it come together for a minute or two.
32 oz marinara sauce
Now add the drained pasta to this and mix to incorporate well.
If the sauce seems on the drier side, add some of the reserved pasta water and let it warm well.

Notes

Do not shy away from buying jarred pasta sauce for this recipe. The sauce I recommend is as good or even better than any homemade marinara sauce that will take a super long time to make as well.
Boxed and packaged baby spinach is a lifesaver, especially if it is prewashed. You are going to be heating it up anyway, so you can trust the prewash label and just put it in your pan. If you are using it raw in salad, then I may still wash it again.
When using mushrooms, never wash them. Always use a damp kitchen towel to wipe off the dirt. When you wash mushrooms, they tend to absorb the water and then wont crisp up when you sauté them.

Nutrition