Sundried Tomato Wholewheat Pasta with Sautéed Mushrooms and Spinach

So you know how people are making everything in blenders these days? Well, it peaked my interest, and I just had to try it. Add to it the fact that the concept of Arrabiata, tomato pasta- whatever you’d like to call it – can become quite old, when it’s the only vegetarian option available at ill-informed restaurants, or you just haven’t spruced it up in a long time.

A creamy pasta sauce, I thought.

A spicy pasta sauce.

A good tomato sauce that didn’t make use of any tinned or canned ingredients. 

Ah! A creamy tomato sauce, using sun-dried tomatoes! The idea was born.

This pasta is creamy, yet light and filling; uses only wholesome ingredients, and can feed a family. Let’s get started!

What you’ll need:

  • 500g wholewheat spaghetti
  • 300g assorted mushrooms, chopped
  • 90g fresh baby spinach
  • 3/4 cup sun-dried tomatoes
  • 2 1/2 cups vegetable stock
  • 1/2 cup coconut milk
  • 1 1/2 tbsp olive oil
  • 2 tbsp all purpose flour
  • 2 tsp crushed garlic
  • 1/4 tsp black pepper
  • 1/4 tsp salt
  • approx 5 fresh basil leaves

Note: You could either prepare your pasta at the beginning or end of the sauce process. This is entirely up to you, depending on how hot you’d like to serve this dish. It is easier to reheat sauce and other foodstuffs, than to reheat pasta.

What you’ll do:

  1. Place the olive oil in a heated, nonstick pan along with the garlic. Allow to simmer until golden, and remove from heat.
  2. Blend sun-dried tomatoes, vegetable stock, coconut milk, flour and basil leaves until liquefied. You should see a deep orange colour. Set aside.
  3. Return pan to heat and add mushrooms, salt and pepper. Stir to combine, and cook mushrooms until tender, yet fleshy.
  4. Bring wholewheat pasta to the boil. Cook until al dente and prepare as usual. (Do this while completing the rest of the steps below).
  5. Once the mushrooms are ready, add the spinach and allow to cook until slightly wilted. Turn off the heat and set aside.
  6. Pour the sauce into a separate, heated pan. Stir the mixture until thickened. The flour in the sauce should aid this process.
  7. Once all steps have been completed, reheat vegetables, if desired, and assemble meal 🙂
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Step 3: Sauteing mushrooms ’til fleshy.
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Step 5. How gorgeous is this? Stir in spinach and cook until slightly wilted.
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Step 6: Heating sauce to desired thickness.
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Plated and ready to eat. Yay! xx


6 Replies to “Sundried Tomato Wholewheat Pasta with Sautéed Mushrooms and Spinach”

  1. I’ve been looking for a creamy tomato pasta sauce to have with my pasta. This is perfect. I’ve saved it for later to try. Thanks for sharing, Chloe.

    1. Thanks so much, Chloe! ♥ Please let us know what you think, when you try it. Salwah xx

    1. Thanks, Ishan! Hope you try it sometime ?

  2. Sounds delicious and healthy! ?

    1. Thank you, Jessica ??
      It’s really wholesome and tasty, without the junk in many traditional sauces. Those mushrooms = ?

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