Baked Mushroom & Spinach Pasta
Here’s an easy, weeknight dinner using Market ingredients.
By Abby Schweber
Ingredients
8 oz. any kind of fresh mushrooms*
1 medium onion*, any color
1 head garlic*
2 tsp. dried thyme*
2 tsp. dried dill or 2 Tbs. fresh dill*
8 oz. soft goat cheese*
¼ cup EVOO
8 oz. spinach*
1 lb. chunky pasta (farfalle, elbows, twists, or penne)
Salt and pepper to taste
*These ingredients can be found at the Harrisonburg Farmers Market, check What’s Fresh to see what’s in season
Method
Preheat oven to 400 degrees.
Cut mushrooms into smallish, bite-sized pieces. Cut onion into thin half-moons. Cut garlic in half from the side, so every clove is cut open. If using fresh dill, chop finely.
Place mushrooms, onion, garlic, and herbs in a 9”x13” casserole dish. Toss with the olive oil, then turn the garlic halves so the cut sides are facing up. Top with the goat cheese in a single, large lump. Bake for 30 minutes or until the garlic is looking golden brown. Remove from oven.
Remove stems from spinach and roughly chop.
Start to heat your pasta water after the vegetable mix is out of the oven. Cook the pasta according to package directions. Stir the spinach into the pot with the pasta 2 minutes before it’s finished.
When the pasta is halfway done, squeeze the garlic cloves out of the bulbs onto the veggie mix. They should be cool enough to handle and the cloves should be soft enough to mash easily.
Drain the pasta and spinach, pour it over the veggie mix, and stir until well combined. Add salt and pepper to taste.
