Print Options:

Creamy Mushroom Spinach Pasta

Yields2 ServingsPrep Time5 minsCook Time15 minsTotal Time20 mins

Mushroom Pasta

 4 oz long pasta
 2 tbsp butter
 2 cloves garlic, minced
 1 lb beef loin tri-tip roast, trimmed and sliced
 1 cup cherry tomatoes
 8 oz sliced mushrooms
 1 tbsp flour
 1 cup milk
 2 large handfuls fresh spinach
 salt and pepper to taste
1

Cook the pasta according to the package

2

In a large skillet, heat on high. Add two table spoons of vegetable oil. Sauté the tri-tip for 3 to 5 minutes until both sides are brown. Set aside.

3

On medium high heat, add the garlic, tomatoes and mushrooms and cook, until there is some color on the mushrooms, about 2-3 minutes. Sprinkle on flour and stir to incorporate. Slowly stream in milk while whisking. Bring to a simmer and stir, until the sauce thickens slightly.

4

When the sauce is simmering, the pasta should be done cooking. Drain the pasta. Add the pasta to the sauce and add the fresh spinach, tossing, to wilt. Season with salt and pepper and enjoy!

Nutrition Facts

Servings 2