Description
A flavorful and easy-to-make dish combining tender fusilli pasta, sautéed mushrooms, and fresh spinach in a creamy sauce. It’s a satisfying, vegetarian meal that’s perfect for a quick weeknight dinner.
Ingredients
Scale
- 8 oz fusilli pasta
- 2 cups fresh spinach
- 1 cup mushrooms, sliced
- 2 cloves garlic, minced
- 1/2 cup heavy cream or coconut cream for a dairy-free option
- 1/4 cup grated Parmesan (optional)
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Sauté vegetables: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and mushrooms, sautéing until the mushrooms are tender and golden, about 5-7 minutes.
- Add spinach and cream: Add spinach to the skillet and cook until wilted, about 2 minutes. Stir in the heavy cream (or coconut cream) and bring to a simmer. Add the reserved pasta water to adjust consistency if needed.
Notes
- You can substitute spinach with other leafy greens like kale or arugula.
- For a richer flavor, add some fresh herbs like basil or thyme.
- For extra protein, consider adding grilled chicken or tofu.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Cuisine: Italian
Nutrition
- Calories: 600 kcal
- Sodium: 700mg
- Fat: 20g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 125mg