Hey! Thanks for asking because the recipe definitely needs to clarify — it’s sundried tomato paste.

I tried it last night and it really good and hard stop myself eating it all!

Fab thanks! Now just need buy mushrooms and sundried tomatoes try out this weekend.

Lol many of us make silly mistake for no reason 🙂

High pressure! Mine doesn’t have medium either. Not sure what I was doing when I wrote up the recipe that I wrote it as medium. Changing it now to prevent others’ confusion. Thanks for asking!

Thanks

I haven’t made it stovetop but it would be easy to adapt. I’d wait to add the sun-dried tomatoes and spinach until after the pasta is cooked (I love the idea of adding fresh spinach!). Stir in, then add the milk and cheese. You could add them earlier, as you suggested, but the spinach will be much more wilted and the tomatoes may also get mushy.

You can absolutely use canned mushrooms instead! Replace the 8 ounces of fresh mushrooms with 4 ounces of canned, sliced mushrooms. Just make sure to drain the mushrooms first before adding them to the pot.

I use fresh mushrooms. You can probably substitute canned mushrooms (drain them before processing). The texture and flavor will be a little different, but still tasty.

You can! Just use the thicker spaghetti (not the angel hair or thin) so that the pasta doesn’t overcook.

Hi Monica, I love your idea of adding spinach! And yes, please feel free to share with whomever you want. I don’t have a mini (yet) so I haven’t experimented with adapting the recipes for it.