I love carbs. It’s true.
As a child I literally only ate pasta and grilled cheese until I was seriously 13 years old. If I kept it going, I probably would have turned into a noodle. At least that’s what everyone used to tell me. I was almost impossible to take to dinner unless there was a simple pasta on the menu or a grilled cheese. Considering what I’ve turned into 10+ years later, this is really weird to me. I mean I am an equal opportunity eater nowadays, but like I said, that wasn’t always the case.
Back when I was a little munchkin I would only eat pasta with a little olive oil or butter, some sautéed garlic and salt and pepper. Oh and it had to be doused with a decent amount of Parmesan cheese too. It was glorious. I was a happy kid. And these days I still love pasta just as much, but clearly I’ve branched out a bit and taken things up a few notches.
This most recent pasta creation has been a staple in my house. It’s some freshly made pasta coated with the most finger licking good sauce ever. It’s made up of roasted red peppers, garlic, a touch of olive oil and red wine vinegar and then salt and pepper. It doesn’t get much easier than that. Especially because all you have to do it throw it all into your blender or food processor and call it a day. It’s brilliant. Bright. Flavorful. And I’m seriously obsessed.
I threw it in with some seriously sautéed mushrooms and some wilted spinach. The result – so freaking good. I wanted to eat the entire thing in one sitting. But I refrained, and instead hid it from my husband in the back of the fridge and ate it for lunch for like 4 days in a row. If you wanted to get extra jazzy, you could stir in some cheese like my all time fav Burrata or the classic Parmesan – but it really doesn’t need it. The sauce has enough flavor to work on just about anything and you’ve totally got to make this. It’s simple enough for a quick weeknight meal but also fun and gorgeous enough for a weekend dinner party too.
- 4 tablespoons olive oil, divided
- 10 ounces mushrooms, any variety will work, cut into thin slices
- 6 ounces fresh spinach
- 3 roasted red bell peppers, either jarred or roasted and skins removed
- 2 cloves garlic
- 1 tsp salt
- 1/2 tsp pepper
- 1 tbsp red wine vinegar
- 10 ounces dried pasta
- Bring a large pot of water to boil.
- Heat the 2 tablespoons of the olive oil in a heavy bottom skillet over medium high heat.
- Add the mushrooms and saute for about 10 minutes, stirring occasionally, until the mushrooms are golden brown and caramelized. Reduce the heat to medium and add in the fresh spinach. Depending on the size of your pan, you might need to add the spinach it batches. Stir the mushrooms and the spinach together until the spinach has wilted. Taste and season with salt and pepper as needed.
- In a blender or food processor, combine the roasted red bell peppers, garlic, salt, pepper, remaining 2 tablespoons olive oil and vinegar. Blend for 1-2 minutes until the ingredients become smooth. Taste and adjust seasonings as needed. Add the sauce to the pan with the mushrooms and spinach and stir to combine.
- Add the pasta to the boil water and cook according to the package directions. Once the pasta is cooked, reserve 1/2 cup of the pasta water and drain the pasta. Add the cooked pasta and remaining water to the mushroom mixture and toss to combine. Adjust salt and pepper if needed and serve.