Pasta has always been one of my favourite dishes! This mushroom spinach pasta is not only completely plant-based and creamy, but also extremely flavourful. First of all, I personally LOVE the combination of mushrooms and spinach in a creamy sauce.
But, I know that lots of people out there don’t like mushrooms for some weird reason, so no worries, there are alternatives! 😉 You could basically use any other veggie you fancy. I’d recommend carrots, zucchini or eggplant! The method stays the same!
So far, I’ve only tried this dish with whole wheat spaghetti and orecchiette pasta, but I’m pretty sure you could do it with any pasta variety. I am absolutely sure you will love this dish…..
Ingredients
- 350 gms. Pasta
- 2 tbsps. Olive oil
- 2 cloves Garlic, minced
- 1 cup Onion, chopped
- 1 tbsp. fresh Thyme
- 2 ½ cups mixed fresh Mushrooms, sliced
- 2 tbsps. All-purpose flour
- 2 cups Milk
- 2 cups fresh Spinach, rinsed well & chopped
- ½ cup fresh Basil, chopped
- 1 tsp. Salt
- Fresh ground Pepper, to taste
- Freshly grated Parmesan cheese, as required
Method
- In a large non-stick pan over medium-high heat cook garlic, onion and thyme in oil for about a minute.
- Add mushrooms, cook about 8 minutes, stirring often, until the mushrooms begin to brown and their juices begin to run.
- Sprinkle all-purpose flour and stir for about one minute. Then slowly begin to add the milk and bring to boil, stirring constantly for about 3 minutes or until the sauce thickens.
- Stir in the spinach, basil, salt and pepper and cook until the spinach begins to wilt.
- Toss the sauce with cooked pasta and grate fresh parmesan cheese over individual servings.
- Serve tasty mushroom spinach pasta hot.