Spinach Mushroom Pasta
User Reviews
4.4
258 reviews
Good
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
30 mins
-
Servings
4
-
Calories
541 kcal
-
Course
Main Course
-
Cuisine
Italian
Spinach Mushroom Pasta
Report
This easy Spinach Mushroom Pasta dish is ready in under 30 minutes so that you can have a flavorful veggie-packed pasta dish on the table in no time. This vegetarian pasta dish is perfect for those nights when you want to whip up something quick, tasty, and satisfying. The beauty of this recipe is that it can be customized to your liking, adding protein or extra veggies. Plus, you can serve it as a main with a side salad or as a side with some chicken breasts, pork chops, or seared steak.
Share:
Ingredients
For the Pasta
- 12 oz pasta (see note 1)
- 1 tablespoon salt
For the sauce
- 2 tablespoon olive oil
- 5 cups sliced mushrooms (see note 2)
- 6 tablespoon butter
- 5 cloves garlic , finely chopped (see note 3)
- ¼ cup broth (see note 4)
- ¼ cup white wine (see note 5)
- 1 teaspoon salt
- 1 teaspoon black pepper
- ¼ teaspoon dried oregano
- 1 teaspoon Dijon mustard
- 2 teaspoon lemon zest
- 5 oz Fresh Spinach Leaves
- ½ cup grated parmesan
Instructions
Cook the pasta
- Bring a large pan of water to a boil (start the sauce while you wait).
- Once the water is boiling, add the salt and the pasta.1 tablespoon salt12 oz / 340 g pasta
- Cook the pasta for 1 minute less than the packet suggests.
- Reserve 2 cups of the pasta cooking water and then drain the pasta.
Make the sauce
- Add the oil to a large skillet over medium-high heat.2 tbsp olive oil
- Add the sliced mushrooms and sauté until all the water has leeched out. Turn the heat to medium and continue to cook until they have a good golden brown color.5 cups / 500 g sliced mushrooms
- Add the butter, garlic, salt, pepper and oregano. Stir for 30 seconds, then add the broth, wine, dijon mustard, and lemon zest. Bring to a boil for a minute.6 tbsp butter5 cloves garlic1 tsp salt1 tsp black pepper¼ tsp dried oregano1 tsp Dijon mustard2 tsp lemon zest
- Add the cooked pasta, ½ a cup of the reserved pasta water, and the parmesan.½ cup / 50 g grated parmesan
- Stir well until everything is well coated in the mushroom mixture. And cook over low heat for 2 minutes.
- Add the fresh spinach and allow to wilt.5 oz / 140 g fresh spinach leaves
- Check the seasoning and serve immediately.
Notes
- I always use long fettuccine, pappardelle, or tagliatelle for this recipe, but it will work with any shape you like.
- You can use any sliceable mushroom, I love Swiss Brown/Cremini mushrooms, but common white mushrooms are fine too.
- There are 5 cloves in this spinach mushroom pasta, but as I always say, garlic should be measured by the heart, so add more or less as you prefer.
- I use low-sodium chicken broth, but you can use vegetable broth to keep this dish vegetarian.
- If you don't consume alcohol, replace it with extra broth.
Nutrition Information
Show Details
Calories
541kcal
(27%)
Carbohydrates
73g
(24%)
Protein
20g
(40%)
Fat
30g
(46%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
2g
Monounsaturated Fat
11g
Trans Fat
1g
Cholesterol
57mg
(19%)
Sodium
663mg
(28%)
Potassium
841mg
(24%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
4003IU
(80%)
Vitamin C
15mg
(17%)
Calcium
189mg
(19%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 541 kcal
% Daily Value*
| Calories | 541kcal | 27% |
| Carbohydrates | 73g | 24% |
| Protein | 20g | 40% |
| Fat | 30g | 46% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 57mg | 19% |
| Sodium | 663mg | 28% |
| Potassium | 841mg | 18% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 4003IU | 80% |
| Vitamin C | 15mg | 17% |
| Calcium | 189mg | 19% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
258 reviews
Good
Other Recipes
You'll Also Love
