Creamy Mushroom and Spinach Pasta is an easy, elegant vegetarian dish. Hearty mushrooms and whole wheat pasta make it a filling main dish without any meat!
whole wheat farfalle or pasta of choice
use gluten-free to make this recipe gluten-free
extra virgin olive oil
sliced shiitake mushrooms or creminis
Kosher salt and fresh ground black pepper to taste
white wine or low sodium vegetable broth
half and half
shredded parmesan cheese
chopped flat leaf parsley
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.
- Store leftovers in the refrigerator for up to 3 days.
, Fat: 6g
, Saturated Fat: 3g
, Cholesterol: 13mg
, Sodium: 163mg
, Potassium: 397mg
, Carbohydrates: 48g
, Fiber: 1g
, Sugar: 1g
, Protein: 13g
, Vitamin A: 1655%
, Vitamin C: 6.5%
, Calcium: 161%
, Iron: 2.8%
*Nutritional information is an estimate. Please consult a doctor or nutritionist for the most accurate nutritional info.
mushroom and spinach pasta, mushroom pasta