We really enjoy fresh vegetables in a pasta dish, especially mushrooms, spinach, and cherry tomatoes. I was inspired by Cook’s Illustrated “The Fastest Fresh Tomato Sauce” to create something similar. We use capers for some kick, add white balsamic vinegar with the spinach, and of course add pepperoni into the mix! Shaped pasta is best in this dish which is also great for leftovers. This is one of the recipes in Bob Johnson’s new cookbook, The Left Over Ranch Cookbook: Memories on a Plate in the Pizza and Pasta chapter.

Oiled Spinach Mushroom Pasta recipe available in the Left Over Ranch Cookbook

Bob Johnson

Oiled Spinach Mushroom Pasta

Inspired by Cook's Illustrated's fastest fresh tomato sauce, this vibrant pasta dish celebrates fresh vegetables, cherry tomatoes, spinach, and mushrooms, in a rich olive oil base with capers, white balsamic, and stick pepperoni for an unexpected kick. Shaped pasta is best and leftovers are outstanding.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 4

Course: Dinner, Lunch

Cuisine: American, Italian

Ingredients Equipment Method Notes

Ingredients

Pasta

1 lb shaped pasta like Cellentani or Campanella pasta
1 cup reserved pasta water

Sauce

2 cups cherry tomatoes
8 oz fresh baby spinach
½ cup olive oil
8 oz slice fresh mushrooms
3 garlic cloves, peeled and minced
½ tsp pepper flakes
1 tbsp butter
1 tsp raw cane sugar
1 tbsp white balsamic
3 tsp capers
2 inches stick pepperoni

Finishing

1.5 oz Parmesan cheese grated
1.5 oz Romano cheese grated

Equipment

large pasta pot
deep sauce pan

Method

Cook the pasta. Cook the pasta according to package directions. Reserve 1 cup of pasta water before draining. Drain and return pasta to the pot.
Prepare the pepperoni. Cut the stick pepperoni into 1/8 inch slices and cut each slice in half. Set aside.
Build the sauce base. In a deep saucepan pour in the olive oil and add the garlic, capers, and pepperoni. Heat over medium for about 5 minutes, stirring occasionally, until fragrant.
Add tomatoes and mushrooms. Carefully add the cherry tomatoes and mushrooms and cook over medium high heat for 10 minutes, stirring occasionally. Many of the tomatoes should remain whole — don't overcook them.
Finish the sauce. Turn off the heat and add the butter, pepper flakes, and sugar. Stir to combine. Pour the entire mixture into the pot with the drained pasta and mix well.
Wilt the spinach. Add the spinach and white balsamic vinegar to the pasta pot and place the lid on top for about 3 minutes. Remove the lid and mix thoroughly until the spinach wilts down completely. Add the Parmesan and Romano and give a final mix.
Serve. Spoon into bowls and serve immediately with grilled Italian or sourdough bread slices. Reserve pasta water to loosen the sauce if needed.

Notes

Shaped pasta like Cellentani or fusilli is strongly recommended here — the sauce and vegetables nestle into the curves and hollows of shaped pasta in a way that flat or long pasta simply can't match. Don't rush Step 4 — letting many of the cherry tomatoes remain whole means they burst in your mouth when eating, which is a wonderful textural surprise. The white balsamic is a subtle but important addition — it brightens the whole dish without the sharpness of regular balsamic. Inspired by Cook's Illustrated "The Fastest Fresh Tomato Sauce." This recipe appears in the Pizza and Pasta chapter of The Left Over Ranch Cookbook.