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star 4.5

Mushroom and Spinach Pasta



  • Serves 6
  • Cooks in 30 mins (10m prep + 20m cook)
  • Difficulty: Easy
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

An interesting weeknight pasta meal for 6. Can’t have dairy, beef or lamb

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.In a large pan, heat olive oil over medium heat.
  2. 2.Add minced garlic and cook until fragrant, about 1 minute.
  3. 3.Add sliced mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
  4. 4.Stir in chopped spinach and cook until wilted.
  5. 5.Pour in vegetable broth and lemon juice, and season with salt, black pepper, and red pepper flakes.
  6. 6.Simmer for 5 minutes to allow the flavors to meld together.
  7. 7.Add the cooked pasta to the pan and toss to coat it with the sauce.
  8. 8.Garnish with fresh parsley.
  9. 9.Serve hot and enjoy!

lightbulb_outline Tips

  • chevron_rightFeel free to add other vegetables like bell peppers or cherry tomatoes for extra color and flavor.
  • chevron_rightFor a creamier sauce, you can add a splash of dairy-free milk or cream substitute.
  • chevron_rightLeftovers can be refrigerated and enjoyed the next day. Simply reheat in a pan or microwave.
  • chevron_rightServe with a side salad or garlic bread for a complete meal.