Spinach and Mushroom Pasta

top view of mushroom and spinach pasta in an orange pan

4.97 from 30 votes

Creamy and delicious pasta recipe made with spinach, mushrooms, and other pantry staple ingredients that are readily available. Ready in just 30 minutes.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Italian

Diet: Vegetarian

Servings:

Author: Rena

Ingredients

8 ounces farfalle pasta or any pasta of choice
kosher salt and ground pepper to taste
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 cloves minced
1 cup almond milk or any milk of choice
1 tablespoon flour i used gluten-free but any other flour works
1/4 cup minced parsley

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 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.
I 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, I 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