Spinach and Mushroom Pasta

Name: Spinach and Mushroom Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving
Ingredients: 8 ounces farfalle pasta; Kosher salt and ground pepper; 1 tablespoon olive oil; 10 ounces button mushrooms; 3 ounces sun-dried tomatoes; 6 ounces spinach; 3-4 garlic cloves; 1 cup almond milk; 1 tablespoon flour; 1/4 cup minced parsley

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5.0

87 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4
Calories
341 kcal
Course
Main Course
Cuisine
Italian

Spinach and Mushroom Pasta

Deacon Rivera

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Creamy and delicious pasta recipe made with spinach, mushrooms, and other pantry staple ingredients that are readily available. Ready in just 30 minutes.

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Ingredients

Servings

8 ounces farfalle pasta or any pasta of choice
Kosher salt and ground pepper to taste
1 tablespoon olive oil or avocado oil
10 ounces button mushrooms sliced
3 ounces sun-dried tomatoes thinly sliced
6 ounces spinach coarsely chopped
3-4 garlic cloves minced
1 cup almond milk or any milk of choice
1 tablespoon flour i used gluten-free but any other flour works
1/4 cup minced parsley

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Instructions

Cook the 8 ounces farfalle pasta in salted water according to the package directions. Drain and set aside.
Meanwhile, in a large skillet, heat the 1 tablespoon olive oil.
Sauté the 10 ounces button mushrooms and 3 ounces sun-dried tomatoes, for 3-4 minutes, stirring occasionally. Season with kosher salt and ground pepper.
Add in the 6 ounces spinach and 3-4 garlic cloves and continue to sauté until wilted.
In a small bowl whisk the 1 cup almond milk and 1 tablespoon flour until no visible lumps.
Pour the milk mixture over the sautéed veggies and stir to combine. The sauce should begin to thicken almost immediately.
While the pan is still on the heat, stir in the cooked pasta and 1/4 cup minced parsley.

Notes

Use any pasta of choice, especially if you are looking to cut down on the carbs. Consider using lentil or chickpea pasta.
Spinach can be fresh or frozen.
I recommend using fresh mushrooms instead of canned mushrooms.
milk: any milk of your choice can be used in this recipe.
note: to reduce the fat content, I did not add any cheese, but you may add in 1/4 cup of parmesan cheese or cream cheese. Mix it in with the sauteed spinach.

Nutrition Information

Show Details

Calories 341kcal (17%) Carbohydrates 61g (20%) Protein 15g (30%) Fat 6g (9%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g Monounsaturated Fat 3g Sodium 220mg (9%) Potassium 1348mg (39%) Fiber 7g (28%) Sugar 11g (22%) Vitamin A 4489IU (90%) Vitamin C 27mg (30%) Calcium 165mg (17%) Iron 5mg (28%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 341 kcal

% Daily Value*

Calories	341kcal	17%
Carbohydrates	61g	20%
Protein	15g	30%
Fat	6g	9%
Saturated Fat	1g	5%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	3g	15%
Sodium	220mg	9%
Potassium	1348mg	29%
Fiber	7g	28%
Sugar	11g	22%
Vitamin A	4489IU	90%
Vitamin C	27mg	30%
Calcium	165mg	17%
Iron	5mg	28%