Creamy Spinach Mushroom Pasta
User Reviews
4.6
42 reviews
Excellent
Creamy Spinach Mushroom Pasta
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This elegant vegetarian dish is a quick, delicious meal for busy weeknights or special occasions! Made with fresh mushrooms, baby spinach, and a creamy sauce, it’s a simple pasta recipe the whole family will love.
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Ingredients
- 3/4 pound whole wheat farfalle or pasta of choice use gluten-free to make this recipe gluten-free
- 2 teaspoons extra virgin olive oil
- 10 ounces sliced shiitake mushrooms or creminis
- 1/2 cup chopped shallots
- 2 cloves minced garlic
- 3 cups baby spinach
- Kosher salt and fresh ground black pepper to taste
- 1/4 cup white wine or low sodium vegetable broth
- 1/2 cup half and half
- 1/2 cup shredded Parmesan cheese
- 2 tablespoons chopped flat leaf parsley
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Instructions
- Cook the pasta according to package instructions.
- Heat the olive oil in a large skillet over medium-high heat.
- When the skillet is hot add in the shallots, garlic, mushrooms, salt and pepper and sauté until the mushrooms are tender, about 5 minutes.
- Add in the spinach and sauté until it wilts, about 3 minutes.
- Add in the wine and cook 2 minutes or until liquid evaporates, stirring occasionally.
- Remove from the heat and stir in the pasta, half and half, parmesan cheese and parsley until everything is combined.
- Taste for seasoning and top with more parsley before serving.
Notes
- SUBSTITUTIONS
- STORAGE
- Store this pasta in your fridge in an airtight container for 3-4 days.
- Although the texture of the mushrooms will change a bit after thawing, this pasta can be frozen in a freezer-safe bag or airtight container for up to 3 months. Thaw in the fridge overnight before reheating and serving.
- Pasta will continue absorbing sauces and flavors as it sits. This means the sauce may not be as creamy or thick when reheating. For best results, reheat in a skillet over medium heat while adding vegetable stock and/or cream to help bring the sauce back together until warmed through and desired texture is reached.
- Mushrooms: You can substitute with any type of button mushrooms - baby bella are another great choice.
- Half and Half: You can substitute with heavy cream.
- Storing: Store this pasta in your fridge in an airtight container for 3-4 days.
- Freezing: Although the texture of the mushrooms will change a bit after thawing, this pasta can be frozen in a freezer-safe bag or airtight container for up to 3 months. Thaw in the fridge overnight before reheating and serving.
- Reheating: Pasta will continue absorbing sauces and flavors as it sits. This means the sauce may not be as creamy or thick when reheating. For best results, reheat in a skillet over medium heat while adding vegetable stock and/or cream to help bring the sauce back together until warmed through and desired texture is reached.
Nutrition Information
Show Details
Calories
298kcal
(15%)
Carbohydrates
48g
(16%)
Protein
13g
(26%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Cholesterol
13mg
(4%)
Sodium
163mg
(7%)
Potassium
397mg
(11%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
1655IU
(33%)
Vitamin C
6.5mg
(7%)
Calcium
161mg
(16%)
Iron
2.8mg
(16%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 298 kcal
% Daily Value*
| Calories | 298kcal | 15% |
| Carbohydrates | 48g | 16% |
| Protein | 13g | 26% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 13mg | 4% |
| Sodium | 163mg | 7% |
| Potassium | 397mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1655IU | 33% |
| Vitamin C | 6.5mg | 7% |
| Calcium | 161mg | 16% |
| Iron | 2.8mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
42 reviews
Excellent
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