Roasted mushrooms add hearty flavor and texture to this meatless pasta dish with spinach and cheese.
Ingredients
- 1 lb assorted mushrooms
- Olive oil
- 2 tbsp butter
- 2 cloves garlic, minced
- Splash of sherry vinegar
- 2 large handfuls of spinach
- 1 lb linguine
- Salt and pepper, to taste
- ½ cup ricotta cheese
- ½ cup reserved salted pasta water
- Fresh grated Parmesan cheese, for garnish
- Black pepper, for garnish
Instructions
- Preheat oven to 425°F. Toss mushrooms with olive oil, minced garlic, and butter on a sheet tray. Roast for 15 minutes, then toss and return to the oven for another 20–25 minutes, or until browned and crispy.
- Drizzle the roasted mushrooms with a splash of sherry vinegar, and add a few handfuls spinach. Toss to combine and pop back in the oven for a few minutes just to wilt the spinach.
- Meanwhile, cook linguine according to package directions. Reserve ½ cup of the salted pasta water, then drain the pasta.
- .Return the drained linguine to the pot. Add a drizzle of olive oil, and ricotta. Season with salt and peper to taste, then stir in reserved pasta water to loosen the cheese and help coat the noodles.
- Divide pasta among plates. Top with the mushroom-spinach mixture. Garnish with grated Parmesan and freshly cracked black pepper.