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This is a recipe for a basic creamy vegetable pasta dish. I used what I had on hand and invented this creamy spinach and mushroom pasta recipe, but you can definitely add or subtract vegetables. This is pure comfort food for me!
This veggie pasta is absolutely delicious, very affordable and is ready in 15 minutes. It is perfect for a one pan meal or a meatless Monday dinner too.
I came up with this simple recipe while cleaning out my refrigerator. Inside my fridge I found leftover angel hair pasta, a package of mushrooms and a container of spinach that was getting ready to head south. Chicken bouillon is an essential in my kitchen as well as and half and half, so this recipe was easy to conjure up.
You can use any kind of pasta in this recipe as long as it’s already pre-cooked. Simply follow the directions on the package for al dente and then rinse under cold water after.
I have some other pasta dished that you may like to try as well like my Tuscan shrimp pasta, fish coconut curry or sweet and spicy noodles.
Keto option
Simply use keto approved pasta and use heavy cream in place of the half and half in this creamy vegetable pasta recipe. Palmini noodles are a great option just boil them for 10 minutes and then add to the sauce. They are made with hearts of palm.
I have some other keto recipes on my website that you might want to try like creamy brussels sprouts, Cajun salmon or sausage, pepper and onion zucchini boats.
Gluten free option
To make creamy spinach and mushroom pasta gluten free make sure to use GF flour and GF pasta. The gluten free flour measures the same as all purpose flour.
If you are interested in some of my other gf recipes then check out this spicy kani (crab) salad or gluten free quiche recipe.
Vegetarian/Vegan option
Replace the half and half with coconut milk and sauté the vegetables in olive oil instead of butter. Use vegetable broth and a vegan cheese substitute for the parmesan cheese.
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SPINACH & MUSHROOM PASTA
Ingredients
- 3 tbsp Butter unsalted
- 4 oz Mushrooms sliced
- ½ medium Shallot diced
- 2 clove Garlic sliced or minced
- 2 tbsp Flour see note
- 2 cup Broth Vegetable or chicken (non-vegetarian)
- ½ cup Milk see note
- ½ tsp Thyme dry
- ½ tsp Salt/pepper to taste
- ¼ tsp Red pepper flakes
- ¼ cup Parmesan cheese grated or shredded
- 1 cup Angel hair pasta cooked
- 2 cup Spinach
Instructions
- Cook pasta according to package. Drain, rinse with water and set aside.
- In a large skillet or soup pot, add butter over medium heat. Saute mushrooms and shallots for 5 minutes. Add garlic and saute for 1 minute.
- Add flour and mix well for 1 minute then pour broth into pot and stir until it thickens. Reduce heat to low and simmer for 5 minutes. If sauce becomes too thick, then add water 1/2 cup at a time.
- Add milk (see note), salt, pepper, red pepper flakes, thyme and noodles. Stir well to combine. Add parmesan cheese just before serving.
Notes
