Herbs (oregano, thyme, rosemary, basil–it’s up to you)
Parmesan, or other cheese for serving (optional)
What You’ll Do
Clean, trim, and quarter the mushrooms. Finely chop and onion and garlic. Clean, trim and roughly chop the spinach, and get some water boiling ready for the pasta.
In a medium pan, heat a glug of olive oil over a moderate heat and add the mushrooms to saute.
When they are browned, add the onion, garlic and cook down a little before adding the tomatoes, season with salt and pepper, add any herbs of choice and bring everything up to a boil before reducing the heat and allowing it to cook for 15 or so minutes to develop the flavors.
After that time, add the spinach and by that point your water should be boiling, salt it generously, and add the pasta to cook. As the pasta cooks the sauce will be finishing and the spinach wilting.
When the pasta is cooked al dente (still has a slight bite) drain, or simply using tongs, transfer the pasta into the pan with the sauce, toss to coat, and serve with cheese