This is a quick, easy, tasty and nutritious meal when you are short on time. On Saturday we are off to Italy – I might have mentioned that half a hundred times – and there’s lots to do and the evenings (after work) are not long enough to get it all done. And on that note, I’d better get this recipe in and then move on to other things. Sorry about the short post.
This is not a low Fodmap recipe.
Pasta, Mushroom and Walnut Salad
Author: Suzanne Perazzini
Serves: 4
Ingredients
- 1 cup pasta
- 3 tbsp olive oil
- 150g button mushrooms
- 2 cloves garlic, crushed
- 1 tbsp balsamic vinegar
- ¾ cup walnut pieces, lightly toasted
- 2 cups baby spinach
- ½ cup grated Parmesan
- Salt and pepper
Method
- Cook the pasta according to the packet instructions. Drain and toss with a little olive oil.
- Rinse and wipe the mushrooms and slice them in thirds if large or keep whole if they are small.
- Heat 1 tbsp oil in a saucepan and cook the mushrooms until tender.
- Just before they are finished, add the garlic and cook a little more.
- Remove the pan from the heat and add the vinegar, swirling the pan to coat the mushrooms.
- Toss the warm pasta with the mushrooms, garlic, spinach, Parmesan and walnuts.
- Drizzle with the remaining oil.
What a delicious salad, I love mushrooms and walnuts together! So envious of your trip – you are going to have a wonderful time! 🙂
I am looking forward to it. It has been a busy week and I can’t wait to slump down in the plane and know there’s nothing more I can do.
Suzanne
I’m always short on time, so this pasta salad is just perfect. Enjoy your trip to Italy. Ciao
Thanks, Frank. We do drive ourselves crazy by getting too busy, don’t we?
Suzanne
Your photo is stunning of the pasta. I love mushroom pasta salad. Enjoy your trip.
Thanks, Lizzie, I will blog as much as I can while I am away and intend to thoroughly enjoy the holiday.
Suzanne
This sounds really lovely, and quick and easy for a worknight too. Have an amazing time in Italy!
Thanks, Jenny. I am always on the look out for quick workday meals.
Suzanne
Have fun in Italy. My advice, stay hydrated. Wish I would have thought of that on my trip.
This looks divine. We’re not mushroom fans but I’m reeling from the possibilities of other things that I could toss into this in place of them.
Thanks for the advice. I remember feeling quite faint in Florence once and had to sit down on the curb while Adriano got me a drink.
I’m sure you could find a great substitute for the mushrooms.
Suzanne
Love the look of the walnuts and spinach together: lovely pasta dish altogther! Just a few days and you can switch off in the Italian early autumn: all the best!!
Thanks, Eha. The weather has to be better than here.
Suzanne
I tell you everytime I see pasta as beautiful as this, I just melt. If only I could stop eating the stuff, I would make it more often ;-). Wonderful combination of walnut, parmesan and spinach here… what a great dish – such a crisp photo too!
It was a great combination of textures and flavours.
Suzanne
Only a few more sleeps. How exciting. This is a lovely looking pasta and yes, it must be so good for you. I’ll look forward to making this – might make it tonight as I’m short on time and am looking for something that can be quickly put together. xx
You could add some shredded chicken if you wanted a little meat in there.
Suzanne
Short post, great looking recipe. I’ve used all of those ingredients in a pasta dishes before, but never all together. I’ll bet this tastes wonderful! Love the light in the photo – really pretty.
Thanks, this photo was taken at night with my big lamp and it works well.
Suzanne
This sound so good! I went to Italy 5 years ago..you will love it! How many cups is 150g of mushrooms?
Ashley, about a cup will do but add more if you like lots of mushrooms. This is not really a recipe which requires exact amounts. I lived in Italy for 9 years and this is a regular pilgrimage back to visit family.
Suzanne