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    Home » Dairy Free » Pasta and Spinach with Musrhooms

    Pasta and Spinach with Musrhooms

    Published: Mar 18, 2020 · by Anne · This post may contain affiliate links · 9 Comments

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    Pasta and Spinach with Musrhooms is a flavorful pasta recipe that is made with a combination of meaty mushrooms mixed with whole wheat pasta spinach and garlic in a light buttery wine sauce. It’s vegetarian with a vegan option.

    pasta with spinach and mushrooms with sun dried tomatoes on a plate with a fork

    Why this recipe works

    • It’s quick! From start to finish, you can have dinner on the table in 30 minutes or less, jump to the recipe.
    • It’s packed with simple, healthy everyday ingredients, made in one pan on top of the stove.
    • It is a filling, nutritious dinner that everyone will love and it’s customizable, see the recipe variations below.
    The ingredients on a board: pasta, spinach, mushrooms, garlic, sun dried tomatoes, butter, white wine

    Here is what you will need

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    • Whole wheat or gluten-free penne pasta
    • Fresh baby spinach
    • Cremini or White Mushrooms
    • Fresh Garlic
    • Butter or olive oil
    • White wine
    • Sundried tomatoes
    An Overhead view of pasta and spinach on a plate

    Ingredient Notes

    This pasta recipe couldn’t get any easier! Aside from cooking the pasta, everything is made in one pan.

    Pasta

    You can use any shape of pasta that you like. I like penne or fussili because the vegetables and sauce stick to the ridges in the pasta.

    Spinach

    Fresh baby spinach works the best in this recipe. You can substitute with 4 to 5 ounces of frozen and thawed and drained spinach which will not taste as fresh.

    Mushrooms

    The mushrooms make this dish hearty enough so that you won’t miss the meat. we like to use cremini mushrooms, or a combination of white and cremini but any type of mushroom will work. Serve it all by itself or with a salad on the side for an extra serving of fresh vegetables.

    Recipe Tips and Variations

    Meal Prep

    For an even quicker dinner, wash, and chop the vegetables ahead of time and store them in the refrigerator in separate containers for up to two days. When it’s time to start cooking, they will be all ready to go.

    Storing Lefovers

    Store leftovers in the refrigerator for up to three days. Freezing is not recommended.

    Variations

    Add Meat Toss in ½ pound cooked chicken or shrimp to the pasta with the spinach.

    Change up the veggies – Replace the spinach with arugula, steamed broccoli, sauteed kale or zucchini.

    a close up of spinach and mushroom pasta on a plate

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      The Recipe

      Continue to Content
      Pasta and Spinach with Musrhooms

      Pasta and Spinach with Musrhooms

      Yield: 4

      Pasta and Spinach with Musrhooms is flavorful pasta recipe that is made with a combination of meaty mushrooms mixed with whole wheat pasta, spinach and garlic in a light butter wine sauce. It's vegetarian with a vegan option.

      Ingredients

      • 2 ½ cups chopped baby spinach
      • 6 ounces whole wheat pasta
      • 8 ounces mushrooms, sliced
      • 2 cloves of garlic, chopped
      • 2 tablespoons of butter or olive oil
      • ¼ cup white wine
      • ¼ cup sundried tomatoes
      • ¼ cup shredded parmesan cheese (optional)

      Instructions

      1. Prepare the ingredients: chop 2 ½ cups spinach, sun dried tomaotes and garlic, slice the musrhooms and set them aside.
      2. Boil the water for the pasta, and cook the pasta according to the package instructions.
      3. While the pasta is cooking, place 1 tablespoon of butter or oil into a skillet with the garlic and mushrooms.
      4. Cook the mushrooms with garlic stirring occasionally until they begin to soften. Reduce the heat and add the wine. 
      5. Once the pasta has finished cooking, drain it and add it to the pan with the mushrooms and stir in the sun dried tomaotes.
      6. Add the spinach and the remaining oil, stir until spinach begins to wilt.
      7. Sprinkle with cheese if using and serve.

      Notes

      If fresh spinach isn't available, you can use a frozen 10 ounce package of spinach that has been cooked and drained. Add it to the musrhooms and garlic with the pasta.

      For an even quicker dinner, wash, and chop the vegetables ahead of time and store them in the refrigerator in separate containers.They will be ready to go when it's time to start cooking.

      Store leftovers in the refrigerator for up to three days. Freezing is not recommended.

      Add ½ pound cooked chicken or shrimp to the pasta.

      Change up the veggies, replace the spinach withsauteed kale,  steamed broccoli or sauteed zucchini.

      Nutrition Information:
      Yield: 4 Serving Size: 1
      Amount Per Serving: Calories: 210Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 19mgSodium: 156mgCarbohydrates: 20gFiber: 4gSugar: 3gProtein: 7g

      Nutrition information is provided by an online calculator and is meant to be used for informational purposes only. Even though I try to provide accurate information, these figures should still be considered as estimates.

      Did you make this recipe?

      Please leave a comment on the blog or share a photo on Instagram

      © Anne
      Cuisine: American Italian / Category: Dinner

      Nutrition information is provided by Nutrifox,  an online calculator and is meant to be used for informational purposes only.  Even though I try to provide accurate information, these figures should still be considered as estimates.

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        Reader Interactions

        Comments

        1. Laura

          April 03, 2020 at 4:11 pm

          Thank you for a healthy pasta recipe!

          Reply
          • Anne

            April 03, 2020 at 5:09 pm

            you are welcome Laura

            Reply
        2. Carlos at Spoonabilities

          April 04, 2020 at 6:11 pm

          This is a very versatile recipe! It’s healthy, delicious and easy to mix and match with other ingredients to adjust to everyone’s taste.

          Reply
        3. Eileen Kelly

          April 05, 2020 at 12:12 am

          The spinach and mushrooms are a delectable match with the pasta. Everyone loved the dinner. We will be enjoying it often,

          Reply
        4. Terri

          April 05, 2020 at 6:59 pm

          I love how simple, healthy and delicious this is!

          Reply
        5. Sue Ringsdorf

          April 05, 2020 at 7:11 pm

          I was out of spinach, so I used broccoli instead. SO good!

          Reply
        6. colleen kennedy

          April 05, 2020 at 10:26 pm

          Such an earthy dish, love it!

          Reply
        7. Ariella

          April 06, 2020 at 12:05 am

          yum, I’m totally scaling this recipe up so that I can have enough for leftovers.

          Reply
        8. CAROLINE

          April 06, 2020 at 7:56 am

          I love the hearty flavors in this while still being easy and healthy – a great weeknight meal.

          Reply

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