Description
This easy, 30-minute Spinach and Mushroom Pasta with garlic, parsley and dried herbs, is coated in a creamy and cheesy sauce. A perfect weeknight recipe!
Ingredients
Scale
- 3 cups (250 grams) mushrooms
- 1 1/2 cups (150 grams) pasta
- 1 tbsp olive oil
- 3 cloves of garlic
- 1/2 tsp Italian herbs
- 1 tbsp flour
- 1/2 cup (100 ml) plant milk
- 2 tbsp nutritional yeast
- 1/4 tsp salt
- Pinch of black pepper
- 5 cups (100 grams) fresh spinach
- 1/2 lemon
- 1/10 cup (6 grams) fresh parsley
Instructions
- Slice the mushrooms in thin slices.
- Bring a large pot of water to a boil. Cook the pasta al dente according to package instructions.
- Place a large pot over medium heat and add the oil. Sauté the mushrooms for 5 minutes or until the mushrooms have released their liquid.
- In the meantime, peel and finely chop the garlic.
- To the mushrooms, add garlic and Italian herbs and sauté for 2 more minutes while stirring regularly.
- When the pasta is cooked al dente, reserve some of the cooking water, then drain and set aside.
- Add flour and cook for 1 minute. Stir well to prevent clumps of flour in your dish.
- Add plant milk, nutritional yeast, salt and pepper. Stir until well mixed.
- Add spinach and cook for 2 minutes or until the spinach has wilted but still green.
- Add the al dente cooked pasta and cook for 2 more minutes while stirring regularly. If the sauce is too thick, add splashes of the reserved pasta water until you reach a creamy and smooth consistency.
- Before serving, squeeze in the juice of half a lemon. Roughly chop the fresh parsley and add to the pot. Add salt and pepper to taste. Mix well.
Notes
Nutritional facts are estimates. If you want to be sure about the nutritional facts, be sure to check your product labels.
- Prep Time: 5
- Cook Time: 20
- Category: Dinner
- Method: Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 417kcal
- Sugar: 4,8g
- Sodium: 0,6g
- Fat: 8,2g
- Saturated Fat: 1,4g
- Carbohydrates: 64,0g
- Fiber: 6,6g
- Protein: 19,7g