Spinach and Mushroom Pasta
Creamy and delicious pasta recipe made with spinach, mushrooms, and other pantry staple ingredients that are reasily availabe. Ready in just 30 minutes.
Servings 4
Calories 341kcal
Ingredients
- 8 oz farfalle pasta or any pasta of choice
- kosher salt and ground pepper to taste
- 1 tbsp olive oil or avocado oil
- 10 oz button mushrooms sliced
- 3 oz sun-dried tomatoes thinly sliced
- 6 oz spinach coarsely chopped
- 3-4 garlic cloves minced
- 1 cup almond milk or any milk of choice
- 1 tbsp GF flour or any other flour
- 1/4 cup minced parsley
Instructions
- Cook the pasta in salted water according to the package direction. Drain and set aside.
- Meanwhile, in a large skillet, heat the olive oil.
- Sauté the mushrooms and sun-dried tomatoes, for 3-4 minutes, stirring occasionally.
- Add in the spinach and garlic and continue to sauté until wilted.
- In a small bowl whisk the almond milk and 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 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.
- we 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, we 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
Calories: 341kcal | Carbohydrates: 61g | Protein: 15g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 220mg | Potassium: 1348mg | Fiber: 7g | Sugar: 11g | Vitamin A: 4489IU | Vitamin C: 27mg | Calcium: 165mg | Iron: 5mg