SPINACH & MUSHROOM PASTA
This is an easy pasta recipe that doesn't require a lot of ingredients. This creamy veggie pasta is great for a meatless Monday or when you want a comforting bowl of noodles fast. This takes around 15 minutes to make and is very filling. Add additional vegetables or protein if you would like.
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
The ingredient milk refers to any milk product. I use half and half in this recipe and it produces a velvety consistency to the dish but whole milk, heavy cream, coconut milk or vegan milk can be substituted.
For KETO use heavy cream and keto pasta substitute.
Gluten free flour can be substituted for the all-purpose flour. Use GF pasta.
CAL 226 CARB 19G FAT 14G PROTEIN 6G FIBER 1G SUGAR 4G