This Greek-inspired pasta dish is a delightful celebration of simple, fresh ingredients. Tender ziti or penne is tossed with savory sautéed mushrooms and wilted fresh spinach, creating a hearty base. The addition of briny Kalamata olives adds a burst of Mediterranean flavor, while toasted almonds provide a satisfying crunch and nutty aroma. It is a perfect weeknight meal that feels both comforting and elegant. Ready in under 45 minutes, this vegan-friendly main course is easy to prepare and packed with texture and taste. It pairs beautifully with a crisp green salad or a light lemon vinaigrette for a complete, satisfying dinner.
Greek Spinach Pasta & Toasted Almonds
Description
This Greek-inspired pasta dish is a delightful celebration of simple, fresh ingredients. Tender ziti or penne is tossed with savory saut&# 195;©ed mushrooms and wilted fresh spinach, creating a hearty base. The addition of briny Kalamata olives adds a burst of Mediterranean flavor, while toasted almonds provide a satisfying crunch and nutty aroma. It is a perfect weeknight meal that feels both comforting and elegant. Ready in under 45 minutes, this vegan-friendly main course is easy to prepare and packed with texture and taste. It pairs beautifully with a crisp green salad or a light lemon vinaigrette for a complete, satisfying dinner.Ingredients
Directions
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Bring a large pot of salted water to a boil. Cook the ziti or penne pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
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While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the sliced mushrooms and sauté for 5-7 minutes until golden brown and tender.
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Add the minced garlic to the skillet and cook for 1 minute until fragrant, being careful not to burn it.
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Pour in the vegetable stock and bring to a simmer. Let it reduce slightly for 2-3 minutes.
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Add the chopped spinach to the skillet. Stir continuously until the spinach is just wilted, about 1-2 minutes.
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Add the drained pasta and diced Kalamata olives to the skillet. Toss everything together. If the mixture seems dry, add a splash of the reserved pasta water to create a light sauce.
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Remove from heat. Taste and adjust seasoning with salt and pepper if needed.
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Transfer to serving bowls and top generously with toasted sliced almonds.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 601.1kcal
- % Daily Value *
- Total Fat 8.8g14%
- Saturated Fat 1.3g7%
- Cholesterol 0.0mg0%
- Sodium 14.0mg1%
- Total Carbohydrate 106.6g36%
- Dietary Fiber 9.2g37%
- Sugars 6.0g
- Protein 26.2g53%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
To toast almonds: Place sliced almonds in a dry skillet over medium heat. Stir frequently for 3-5 minutes until fragrant and lightly golden. Watch closely as they can burn quickly. Let cool before adding to the pasta.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or broth to refresh the texture.
Variations: For a creamier texture, stir in a tablespoon of vegan butter or a splash of plant-based milk at the end. You can also add cherry tomatoes or sun-dried tomatoes for extra acidity.
Ingredient Tip: If fresh spinach is unavailable, you can use frozen spinach, but be sure to thaw and squeeze out all excess moisture before adding it to the pan.
