Very good to all! Today I bring you a remastered version of the classic macaroni with tomato. This means that this also belongs to that series of recipes that I like to bring from time to time: vegetarian recipes for beginners. For all that to demystify that to be vegetarian/vegan you have to have a lot of knowledge in cooking 😉

This was a meal that I improvised the other day and it was so spectacular that I decided to photograph the final result. It is still a plate ofmacaroni with tomato and mushrooms, a simple and cheap classic, but prepared with care and with good vegetables, to make it varied and full of flavor(another of my intentions, you know , is to demystify that vegetarian food tastes like nothing).


200 gr of wholemeal macaroni
1/2 leek
1 small onion
4 large mushrooms (those with the size of a small fist, if using standard use 8)
2 cloves garlic
2 handfuls raw spinach
Tomato sauce
Olive oil
Parsley dry chopped

Step by step

  1. In a pot, boil 200 gr of whole-grain macaroni until al dente.
  2. When they are ready, we remove them from the water and reserve them.
  3. On the other hand, in a frying pan over medium heat, add a splash of olive oil.
  4. When it is hot, brown the garlic cut into medium slices.
  5. With the garlic already browned, add the onion and finely chopped leek.
  6. Keep over medium-low heat, stirring periodically and adding another dash of olive oil olive if necessary, until it acquires a more tender texture.
  7. Cut the mushrooms into medium-thick slices, sauté them as well.
  8. When everything is well browned and acquires a toasted color , add the spinach and sauté until reduced.
  9. Now that the sauté is ready, we add a generous splash of tomato sauce to the sauté (we just want to stain the pasta, not create a tomato base) and the already cooked macaroni.
  10. Mix well, over low heat, and add basil, parsley and salt to taste.
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