Browsing through the blogosphere, looking for something easy to make for a weeknight dinner, I came across a recipe for Hearty Tomato Kale and Mushroom Pasta Sauce over at Fake Food Free.
I made few minor adjustments to fit our tastes and found myself with a quick, healthy pasta dish that I know I will be coming back to again and again. I'm submitting my version of this great recipe to Presto Pasta Nights; being hosted this week by Heather over at Girlichef. Don't forget to stop by sometime on January 21st and check out all the great submissions.
Tomato, Spinach & Mushroom Pasta Sauce
1 tbsp olive oil
2 medium tomatoes, peeled
3 cloves garlic, minced
5 cremini mushrooms, chopped
2 cups baby spinach, finely chopped
¼ cup water
1 tsp brown sugar
1 tbsp balsamic vinegar
1 tsp dried oregano
1 tsp fresh parsley
1 tsp salt
½ tsp ground black pepper
¼ tsp crushed red pepper
Heat the oil in the skillet, add the garlic. Roughly chop the tomatoes and place in the skillet. Add the mushrooms and cook for 2 to 3 minutes over medium heat.
Add the spinach, stir to coat with any oil and the other ingredients. Add the water, place a lid on the skillet. Simmer for 10 minutes stirring occasionally. The tomato should break down completely and the spinach should be tender.
Remove lid and stir in the sugar, balsamic vinegar, basil, oregano, salt, black pepper and red pepper. Cook for 1 to 2 minutes more and serve over pasta.
Makes 2 servings.