Spinach, Tomato and Portobello Pasta Spinach, Tomato and Portobello Pasta

Photography: Yvonne Duivenvoorden

Kamut pasta, made from an ancient form of whole grain wheat, is usually found in the organic section of many grocery stores. You can use any whole grain pasta or even regular pasta for this dish.

  • Prep time 25 minutes
  • Total time 25 minutes
  • Portion size 4 servings
  • Credits : Canadian Living Magazine



In small skillet, toast pine nuts over medium-low heat until golden, about 4 minutes. Set aside.

In large skillet, heat oil over medium heat; cook garlic and shallot, stirring occasionally, until slightly golden, 3 to 4 minutes.

Add mushrooms; cook, stirring, until beginning to soften, about 4 minutes. Add tomatoes; cook over medium-high heat until skins begin to wrinkle, 1 to 2 minutes.

Meanwhile, in large pot of boiling salted water, cook pasta according to package directions. Drain and return to pot, reserving 1/2 cup of the cooking liquid.

Stir in mushroom mixture, spinach, vinegar, salt, pepper, reserved pine nuts and 1/4 cup of the cooking liquid, adding more liquid as needed to coat. Serve sprinkled with Parmesan cheese.

Nutritional facts Per serving: about

  • Sodium 783 mg
  • Protein 21 g
  • Calories 520.0
  • Total fat 20 g
  • Potassium 712 mg
  • Cholesterol 11 mg
  • Saturated fat 4 g
  • Total carbohydrate 72 g


  • Iron 37.0
  • Folate 41.0
  • Calcium 23.0
  • Vitamin A 52.0
  • Vitamin C 20.0
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Lunch & Dinner

Spinach, Tomato and Portobello Pasta