Mushroom and Sage Rotini with Tomato and Spinach


  • 1 lb rotini pasta (this recipe is very good with whole wheat rotini!)
  • ¼ cup Mushroom and Sage Olive Oil
  • 1 small white onion, diced
  • 2 cups sliced mushrooms
  • 1 clove garlic, minced
  • 1 can chopped tomatoes
  • 2 cups fresh baby spinach
  • salt and pepper
  • a bunch fresh basil, chopped
  • 1 cup ricotta
  • freshly grated parmesan cheese


  1. Bring a large pot of salted water to a boil and cook the pasta according to package directions, drain and set aside.
  2. Meanwhile, heat the Mushroom and Sage Olive Oil in a saucepan. Add the onion and cook for 2-3 minutes. Add the mushrooms and cook until all liquid evaporates. Add the garlic and stir for a minute. Add the tomatoes, and the spinach and stir until spinach begins to wilt. Add salt and pepper to taste.
  3. Take sauce off heat and stir in the ricotta and fresh basil. Toss with pasta and top with Parmesan cheese and serve.
November 22, 2019 — The Unrefined Olive