Creamy Spinach Mushroom Pasta
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.
Servings: 6 servings
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
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
- 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
Calories: 298kcal | Carbohydrates: 48g | Protein: 13g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 163mg | Potassium: 397mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1655IU | Vitamin C: 6.5mg | Calcium: 161mg | Iron: 2.8mg