Spinach Mushroom Pasta
This versatile spinach mushroom pasta is a quick, hearty vegetarian weeknight meal. Cheesy, creamy pasta mixed with healthy fresh mushrooms and spinach.
Servings (change as needed): 4 mains or 6 sides
Ingredients
- 2 cups baby bow tie pasta, Note 1 (about 8 ounces)
Mushroom Spinach Cheese Sauce
- 1 tablespoon butter
- 1/2 tablespoon olive oil (or vegetable oil)
- 2 tablespoon flour
- 1/2 onion, chopped (about 1 cup/50g)
- 8 ounce fresh mushrooms, sliced (about 2 1/2 cups), Note 2
- 1 clove garlic, minced (1 teaspoon minced or 1/8 tsp garlic powder)
- 1 teaspoon dried thyme (or Italian seasoning)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 1/2 cups milk 1/4 cup (59ml) of this can be half and half cream for richness)
- 1 1/4 cups grated white cheese, divided, Note 3
- 3 cups fresh baby spinach, Note 4
Garnish
- 1/4 cup grated Parmesan cheese
- 1 tablespoon chopped parsley
Instructions
- PREHEAT OVEN: to 4OOF/204C
- BOIL BOW TIES: Boil bow tie pasta in a large pot of water (add 2 teaspoons salt to water) according to package instructions. Cook pasta to al dente (or softer if preferred). Drain and set aside.
- SAUTÉ MUSHROOMS AND AROMATICS: Heat oil and butter in large skillet or saucepan on medium-high heat. Add mushrooms and onions. Sauté for 5 minutes until translucent and water from mushrooms is evaporated. Add garlic and stir for 30 seconds.
- MAKE SAUCE: Reduce heat to medium heat. Stir in flour and cook for 2 minutes, stirring. Add milk (and cream if using), thyme, salt and pepper. Stir and cook for 3-4 minutes until you have a slightly thickened creamy sauce. Stir in 1 cup of cheese and all the fresh spinach until spinach is wilted - about 1 minute.
- ASSEMBLE: Add bow ties and mix to combine. Pour into a 7-8 inch (18-20 cm) square or round oven proof dish. Top with remaining 1/4 cup (30 grams) white cheese, Parmesan and parsley.
- BAKE for 10-15 minutes or until cheese browns on top. Alternatively, bake 7 minutes and broil for 3 minutes to brown the top, watching that it doesn't burn.
Video
Notes
- Pasta - instead of bowtie pasta, try macaroni, penne pasta, orecchiette (shells), orzo, farfalle pasta.
- Mushrooms - Choose the kind you like. Great choices are white button, cremini, shitake or a combination.
- White cheese options - Gruyere, Fontina, Emmental, Monterey Jack, Provolone, White Cheddar.
- Fresh spinach substitutes:
- You can use frozen spinach instead of fresh (about 4 ounces). Drop it into the boiling water along with the pasta, then drain with the pasta. Alternatively, thaw, squeeze out water and add at the end.
- Try kale instead of baby spinach. Or cooked broccoli or cauliflower
- Make Ahead: Complete the mushroom spinach pasta casserole and don't bake. Cover and place in fridge for up to two days. Bake when needed for about 20-25 minutes or until top is nicely browned.
Serving: 0g | Calories: 406kcal | Carbohydrates: 36g | Protein: 20g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 55mg | Sodium: 719mg | Potassium: 573mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2790IU | Vitamin C: 10mg | Calcium: 454mg | Iron: 2mg