Name: Sun-Dried Tomato Spaghetti Alfredo with Spinach & Mushrooms
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 1 ½ (454 g) jars Alfredo sauce; 1 ½ (454 g) bags frozen chopped spinach; 3 (227g ) pkg sliced white mushrooms; 425 g spaghetti pasta; 1 cup sun-dried tomato pesto; black pepper; extra virgin olive oil; salt

Sun-Dried Tomato Spaghetti Alfredo with Spinach & MushroomsSun-Dried Tomato Spaghetti Alfredo with Spinach & Mushrooms — a 30-minute lunch recipe with 8 ingredients, serving 6.Ingredients

1 ½ (454 g) jars Alfredo sauce

1 ½ (454 g) bags frozen chopped spinach

3 (227g ) pkg sliced white mushrooms

425 g spaghetti pasta

1 cup sun-dried tomato pesto

black pepper

extra virgin olive oil

salt

Instructions

Fill a large pot halfway with hot water (from the tap), cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes.

Meanwhile, preheat another large pot over medium-high heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add mushrooms, salt, and pepper; cook, stirring occasionally, until softened, 5-6 minutes.

Add spinach, Alfredo sauce, pesto, and water to the pot; cook, stirring often, until heated through, about 5 minutes. Reduce heat to low and allow to simmer gently until the pasta is finished cooking.

When the pasta is done, drain in a colander and add to the pot with the sauce. Toss to combine and remove from heat.

To serve, divide pasta between plates or bowls. Enjoy!

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