Recipe By anna
Published Jun 8th
Prep 15m Cook 15m Additional - Ready In 30m
Servings 2 servings Calories 658.3

This lovely pasta dish is very quick to cook and perfect for a midweek meal. It tastes great hot as well as cold as a pasta salad. To save time, you can use pre-washed spinach. Serve with vegan Parmesan if desired.

Recipe Ingredients

  • ½ (16 ounce) box penne pasta
  • 3 tablespoons olive oil, divided
  • 1 (8 ounce) package sliced fresh mushrooms
  • 1 bunch spinach, roughly chopped
  • 2 cloves garlic, chopped
  • 2 tablespoons balsamic vinegar
  • salt and ground black pepper to taste

Cooking Directions

  1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
  2. 2 Heat 1 tablespoon olive oil in a skillet over medium heat and cook mushrooms until lightly browned, 3 to 5 minutes. Stir in spinach and garlic. Cook until spinach is wilted, about 3 minutes. Add drained pasta and stir to combine. Mix in remaining 2 tablespoons olive oil and balsamic vinegar. Season with salt and pepper.

Nutrition Facts

  • Calories 658.3
  • Carbohydrate 94.7 g
  • Fat 23.9 g
  • Fiber 8.7 g
  • Protein 23.5 g
  • Saturated Fat 3.5 g
  • Sodium 227.9 mg
  • Sugar 8.5 g


  1. Nice differant easy to prepare and healthy.