Pasta Roma
A light, fresh tomato sauce with spinach, mushrooms, basil and a splash of cream, tossed with spaghetti.
Servings 6 servings
Calories 460kcal
Ingredients
- 8 Roma tomatoes
- 1 yellow onion diced
- 1 bag baby spinach
- 1 tbsp canola oil
- 4 tbsp butter
- 2 tsp fresh basil chopped
- 3 cloves garlic diced
- 6 mushrooms sliced
- 1/4 cup white wine
- salt and pepper to taste
- 1/4 cup whipping cream
- 1 handful Parmesan cheese
- 1 lb spaghetti
Instructions
- Place the tomatoes in a pot of boiling water for about 2 minutes, until the skins begin to peel. Remove to a bowl and let cool.
- Peel off the skins, cut the tomatoes in half and squeeze out the seeds. Dice, leaving behind the hard core.
- Heat the oil in a large skillet over medium-high heat. Cook the onion about 5 minutes until soft, add the garlic for 1 minute, then add the spinach and cook until wilted. Remove from the pan and pour off the excess oil.
- Melt the butter in the pan, add the mushrooms and basil and cook a couple of minutes. Add the wine and cook until it evaporates.
- Add the tomatoes, salt and pepper and simmer on low for 5 to 8 minutes. Return the spinach, onion and garlic and simmer 1 minute.
- Stir in the cream and simmer another 15 minutes. Meanwhile, cook the spaghetti.
- Toss the spaghetti with the sauce and top with Parmesan. Enjoy!
Notes
Adapted from Oh So Delicioso.
Card added in October 2026 from the original post; some amounts are estimates. Nutrition is an estimate per serving.
Nutrition
Calories: 460kcal | Carbohydrates: 65g | Protein: 14g | Fat: 16g