Jill of Columbia, Missouri has some wild flavors in her pasta and desperately needs a fix!
- 1/4 Cup olive oil
- 2 Each cremini mushrooms
- 2 Each domestic mushrooms
- 1 Portobello mushroom
- 1 Leek
- 1 TBS garlic
- 1/2 Cup chardonnay
- 1 28 Ounce can plum tomatoes
- 2 TBS sundried tomatoes
- 2 Cups baby spinach
- 2 TBS fresh basil
- 1 Pound angel hair wheat
- Salt and pepper to taste
Procedure: In a hot skillet put in oil and add in sliced shrooms, chopped leek, and minced garlic.
Cook until carmelized and deglaze with white wine.
Reduce the wine in half and add in chiffonade sundried tomatoes.
Cook for 3-4 minutes.
Add in plum tomatoes and cook for a further 3-4 minutes.
Add in spinach, basil, and adjust seasonings.
Cook pasta in boiling water until al dente.
Combine sauce to pasta and enjoy!