20-Minute Balsamic Mushroom & Spinach Pasta

Drescription

This 20-minute veggie pasta dish is super savory, thanks to meaty mushrooms, while the natural sweetness from the balsamic vinegar, basil and pistachios brighten up this quick, healthy vegetarian dinner.

Ingredients

• 8 ounces whole-wheat fettuccine or linguine
• 4 tablespoons extra-virgin olive oil, divided
• 1 pound cremini mushrooms, sliced (about 6 cups)
• 1 ½ tablespoons thinly sliced garlic
• 3 ounces baby spinach (about 3 cups)
• 3 tablespoons balsamic vinegar
• 2 teaspoons worcestershire sauce, preferably vegetarian
• ¾ teaspoon salt
• ½ teaspoon ground pepper
• ¼ cup chopped fresh basil
• 6 tablespoons chopped roasted unsalted pistachios

Directions

1. Bring a large pot of water to a boil. Cook pasta according to package directions. Drain, reserving 1/4 cup cooking water.
2. Meanwhile, heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add mushrooms; cook, stirring occasionally, until well-browned, about 10 minutes. Stir in garlic; cook, stirring constantly, until fragrant, about 30 seconds. Stir in spinach; cook, stirring constantly, until wilted, about 1 minute.
3. Reduce heat to medium-low; stir in balsamic vinegar, Worcestershire, salt, pepper and the remaining 2 tablespoons oil. Add the pasta and toss to coat. Stir in the reserved 1/4 cup cooking water. Remove from heat. Stir in basil and sprinkle with pistachios.