12 Mar

Mushroom Spinach Arrabiata (Vegan)

Posted by Zabrina Payne in General, Italian, Mushroom dishes, Pasta.

This is a very fast and easy pasta of the variety that I usually make if I haven’t been to the store for a while and/or I’m feeling lazy. That is because I pretty much always have all of the ingredients on hand,* and also because it’s really fast and easy to make. Oh wait, I already said that. Did I mention it’s fast and easy? But how about quick and simple? Anyway. As an aside, if I were dispensing unsolicited advice on general kitchen-keeping, I’d say try to usually have these ingredients on hand. With these basics, there are many different dishes which can easily be thrown together on a moment’s notice.


Mushroom Spinach Arrabiata

  • 1/2 lb mushrooms (I like button or baby bella, but any kind will do)
  • 4 tomatoes, roughly chopped
  • 6 c. uncooked spinach
  • 1/2 onion, diced
  • 2 – 3 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 can stewed tomatoes, chopped, with sauce
  • Oregano (or you could just use a generic Italian seasoning blend – Trader Joe’s has a pretty good version)
  • Red pepper flakes, to taste (I use a lot)
  • Salt & pepper to taste
  • 1/2 package of pasta (follow cooking directions)

Saute mushrooms on medium heat for a couple minutes, then covered for a few minutes more until they juice. Remove cover and continue to cook until liquid is reabsorbed. Add garlic and onion and saute until onion is softened.** Add tomatoes and spinach and cook until spinach is fully wilted and tomatoes are mushy. Add stewed tomatoes and seasonings to taste. Continue to cook until the sauce is thick and pasta is done.

Serve immediately with pasta. Makes  approximately 4 servings.

*You can omit any of the fresh vegetables if you don’t have them.

**J prefers this sauce to be pureed with the onions and fresh tomatoes for a smoother sauce. If that is your preference too, then simply start by sauteing the onions & garlic before the mushrooms, add the tomatoes and tomato sauce, then blend in a food processor until smooth. Saute the mushrooms separately per my directions above, add the spinach and saute until it wilts, then add the pureed sauce to the mixture and cook until it’s hot.