Pastas with wine reductions seem so fancy. The reduction process takes some time, but produces rich aromas of the garlic, wine, and vegetable stock in every bite.
Recipe adapted from Fitsugar.
Serves: 2 (perfect for a home-cooked dinner date!)
Ingredients: 1/2 lb thin spaghetti, 4 oz spinach, 2 roma tomatoes, 3 white or cremini mushrooms, 1 cup vegetable stock, 1/4 cup white wine, 1 1/2 cloves of garlic, parsley for garnish.
1. Cook the spaghetti and set aside.
2. Finely mince the garlic, thinly slice the mushrooms, and chop the tomatoes into small chunks.
3. Heat oil in a pan and saute the mushrooms until caramelized. Add 1 tablespoon of vegetable stock and cook until reduced. Set the mushrooms aside.
4. Again, heat oil in a pan and saute the garlic until fragrant, about 2-3 minutes. Remove from heat and set aside.
5. Add oil and cook the spinach until wilted. Then, add in 1 tablespoon of vegetable stock and cook until reduced.
6. Add the mushrooms and garlic back into the pan with the spinach. Toss in the tomatoes and cook for 2 minutes on med-high heat. Pour in the wine and reduce by two-thirds. Add the remaining vegetable stock and simmer until the sauce begins to reduce and thicken; it should take about 5 minutes.
7. Serve the spaghetti with the sauce and parsley.