Anthonij Rupert needs no introduction to anyone familiar with the South African wine market. Their Terra del Capo Tasting Room also offers more than the familiar tasting experience, with an antipasti bar and private tasting room for a divine culinary experience. We tried some of their pantry items to create a deliciously simple meal – and we’re sharing the full recipe for this mushroom spinach pasta with you below.
Anthonij Rupert Wyne was founded on the L’Ormarins estate in Franschhoek. It was originally owned by the late Anthonij Rupert, who passed away in 2001. The farm has since been taken over by his brother, Johann Rupert. The Anthonij Rupert wine range focuses on terroir-specific wines. The Terra del Capo range, featured in this recipe, is a homage to the late Anthonij Rupert and his desire to bring Italian varietals to South Africa.
The below ingredients are enough to make two portions. Please feel free to adjust accordingly.
- Olive oil
- One large onion, chopped
- One small packet button mushrooms, chopped
- 1 clove fresh garlic, chopped
- Spinach fettuccine (or similar)
- Spaghetti spice (dried parsley, basil, oregano, and chilli flakes)
- Salt and pepper to taste
- Heat a little olive oil in a pan. When hot, fry together with the onion, garlic, and mushrooms. Add spaghetti spice, salt, and pepper to taste. Fry until golden brown.
- In a pot, cook your desired portion of fettuccine until al dente.
- Drain pasta water and return pot to heat.
- Toss the mushroom mixture to the fettuccine. Add olive oil.
- Voila, ready to serve.
Best enjoyed with a glass of Anthonij Rupert Terra del Capo white wine.
Mushroom Spinach Pasta Notes
This Mushroom Spinach Pasta Recipe is an I Love Foodies original, with spices, wine, and pasta sponsored by Anthonij Rupert.
Also, check out our full Recipes Archive.