Creamy Mushroom and Spinach Pasta Recipe

This creamy mushroom and spinach pasta will give you the delicious creamy taste without the heavy cream. It's a quick and easy 15 minute recipe perfect for a weeknight dinner or meal prep.

Note - ingredients can be approximate.

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Prep Time 5

Cook Time 15

Total Time 20

Course Main Course

Cuisine Italian

Servings people

Calories 510 kcal

Equipment

Ingredients

400 g (14 oz) pasta, See Note 1
500 g (1 lb) mushrooms, sliced
200 g (7 oz) spinach
500 ml (2 cups) milk, See Note 2
40 g (? cups) parmesan, grated See Note 3
1 teaspoon cornstarch
pepper, to taste

Instructions

Prepare pasta

Boil water in a large pot then add 400 g (14 oz) pasta. Cook pasta according to packet instructions minus 1 minute (minus 2 minutes if planning on meal prepping). Once cooked, reserve 2 tablespoon pasta water and drain the rest and rinse with cold water.

Slice mushrooms

Thinly slice 500 g (1 lb) mushrooms

Make sauce

Pre-heat a large pan over medium heat. Cook mushrooms over medium heat until browned and soft (approx. 5 minutes).
Add 500 ml (2 cups) milk, 40 g (? cups) parmesan, 1 TSP cornstarch and pasta water to the mushrooms. Bring to boil (bubbling) and then lower the heat.
Add 200 g (7 oz) spinach and cooked pasta. Stir until spinach wilted (not necessary if meal prepping).
Top with more parmesan and pepper to serve.

Video

Notes

Note 1 - Pasta

Because I like a high protein meal prep and this is a naturally lower protein dish, I use a protein pasta. You can use whatever pasta you wish, but make sure to follow the packet instructions for cooking times.

Note 2 - Milk

You can use cow's milk (full-cream) for this recipe, or a soy milk for a plant-based meal prep (alongside the substitution for the cheese in Note 3). I wouldn't recommend almond or oat as these don't get as creamy.

Note 3 - Parmesan

I recommend grating the parmesan fresh for this dish as it provides the best flavour. But you could use pre-grated parmesan if you have time pressures.

For a vegetarian or vegan meal prep, substitute the parmesan for nutritional yeast.

Storing

Store in an airtight container in the fridge for up to 5 days.

Reheating

Add a small amount of water or milk before reheating and reheat in microwave at 1 minute intervals until warmed through (approx. 3 minutes)

Freezing

Freeze for up to 3 months. Note - texture may change due to the creamy ingredients.

Nutrition

Calories: 510kcalCarbohydrates: 87gProtein: 25gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 19mgSodium: 198mgPotassium: 1088mgFiber: 6gSugar: 11gVitamin A: 4935IUVitamin C: 17mgCalcium: 298mgIron: 3mg

Keyword Meal Prep Recipe, Mushroom and Spinach Pasta, Pasta Recipe, vegetarian recipe

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