Make dinner easy with a 30-minute, One-Pot Pasta with Roasted Tomatoes and Mushrooms. Made with just a handful of ingredients, this is the perfect weeknight meal for the budget-friendly family.
Heat a deep skillet/pot/Dutch oven to medium-high heat. Add olive oil. Once oil is hot, add mushrooms and cook until golden, about 10 minutes.
Carefully pour and combine roasted tomatoes, cumin, red chili flakes, and mushroom broth. Bring to a boil.
Once at a boil, add the rigatoni pasta and combine well. Reduce heat to simmer and stir occasionally to prevent sticking. Simmer for 10 minutes without a lid.
Then, cover the pot with a lid and simmer for an additional 4 minutes, until al dente. Combine spinach with pasta, turn off heat, and cook for an additional 1 minute. Serve.
Notes
For the mushroom broth, I used Lee Kum Lee's Mushroom Bouillon Powder and mixed it with water (according to packaging's instructions).