Spinach and Mushroom Pasta
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Total Time
30 mins
-
Servings
4
-
Calories
341 kcal
-
Course
Main Course
-
Cuisine
Italian
Spinach and Mushroom Pasta
Description
This recipe cooks farfalle pasta until tender and sets it aside. In a skillet, sliced button mushrooms and sun-dried tomatoes are sautéed with olive oil to develop their flavors. Fresh or frozen spinach and minced garlic are added and cooked until the spinach wilts. A sauce made by whisking almond milk with flour is poured into the pan, thickening quickly to coat the vegetables.
The combined sautéed vegetables and sauce are then mixed with the cooked pasta and fresh parsley is stirred in for herbal freshness. The sauce has a creamy consistency created by the almond milk and flour, avoiding cheese and heavy cream while still providing moisture and richness. Seasoning with kosher salt and pepper enhances the overall flavor.
This pasta pairs well with a light side salad or simple bread, serving as a satisfying vegetarian entree. The sauce’s texture helps the pasta hold the flavor components together without being heavy.
Suggestions from the notes include using any pasta type, such as lentil or chickpea varieties for lower carbs. Fresh mushrooms are preferred for best texture and flavor. Cheese can be added if desired but was omitted here for lighter fat content.
Ingredients
- 8 ounces farfalle pasta or any pasta of choice
- salt to taste, Kosher
- black pepper to taste, Kosher
- 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 minced, cloves
- 1 cup almond milk or any milk of choice
- 1 tablespoon flour i used gluten-free but any other flour works
- 1/4 cup parsley minced
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 you prefer, including lentil or chickpea pasta to reduce carbs.
- Fresh mushrooms are recommended instead of canned for better texture.
- Use any kind of milk you like in the sauce; almond milk is used here.
- Cheese is optional; add about 1/4 cup Parmesan or cream cheese with the sautéed spinach if desired.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
