20-Minute Balsamic Mushroom & Spinach Pasta
8 ounces whole-wheat fettuccine or linguine
4 tablespoons extra-virgin olive oil, divided
1 pound cremini mushrooms, sliced (about 6 cups)
1 ½ tablespoons thinly sliced garlic
3 ounces baby spinach (about 3 cups)
3 tablespoons balsamic vinegar
2 teaspoons Worcestershire sauce, preferably vegetarian
¾ teaspoon salt
½ teaspoon ground pepper
¼ cup chopped fresh basil
6 tablespoons chopped roasted unsalted pistachios
Bring a large pot of water to a boil. Cook pasta according to package directions. Drain, reserving 1/4 cup cooking water.
Meanwhile, heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add mushrooms; cook, stirring occasionally, until well-browned, about 10 minutes. Stir in garlic; cook, stirring constantly, until fragrant, about 30 seconds. Stir in spinach; cook, stirring constantly, until wilted, about 1 minute.
Reduce heat to medium-low; stir in balsamic vinegar, Worcestershire, salt, pepper and the remaining 2 tablespoons oil. Add the pasta and toss to coat. Stir in the reserved 1/4 cup cooking water. Remove from heat. Stir in basil and sprinkle with pistachios.